Walnut Basil Pesto
Create a delicious Walnut Basil Pesto in just 10 minutes. Perfect for pasta, sandwiches, and freezing for later!
Servings: 8
Calories: 196kcal
Equipment
- food processor or blender
- measuring cups and spoons
- spatula
- serving bowl and spoon
Ingredients
- 2 cups fresh basil leaves
- ½ cup raw walnut halves
- ½ cup freshly grated parmesan
- ½ cup olive oil extra virgin
- 2 cloves garlic peeled
- salt and black pepper to taste
Instructions
- Add basil, walnuts and garlic to the bowl of a food processor and pulse until everything is finely minced.
- Add Parmesan cheese to the food processor and pulse again until the cheese is combined.
- With the food processor running, stream in olive oil until pesto reaches a beautiful creamy consistency.
- Season with salt and pepper to taste.
Notes
- Parmesan: Make sure to grate your own fresh parmesan for pesto. The pre-grated options will not have the same great flavor or texture.
- Substitutions: Pistachios, almonds and cashews are all great substitutes for walnuts in this recipe.
- Leftovers: Store basil pesto in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. It will keep for up to 1 week.
- Freezer: Spoon pesto into ice cube trays or small containers, freeze, then transfer to a freezer-safe bag. It’ll keep for up to 3 months. Thaw in the fridge before using.
Nutrition
Calories: 196kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg