Walnut Pesto
Bright basil, toasted walnuts, and Parmesan blended into a bold, 10‑minute sauce for pasta, vegetables, or sandwiches.
Servings: 16 tablespoons
Equipment
Ingredients
- 2 cups fresh basil leaves about 1 1/2 ounces
- 1 clove garlic (see recipe note #2)
- 1/3 cup coarsely chopped walnuts
- 2 ounces grated Parmesan cheese
- 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Add the basil, garlic, walnuts, cheese, and salt to your food processor bowl. Pulse several times until everything is finely chopped, pausing to scrape down the sides with a spatula as needed.
- With the food processor running, add oil through the feed tube in a slow steady stream. Continue processing until smooth. Use right away, or store following the directions in the recipe notes.
Video
Notes
- Transfer the finished pesto to an airtight container for refrigerator storage (keeps up to one week). To maintain its vibrant green color, smooth the surface and pour a thin layer of olive oil on top. For longer storage, freeze for up to 6 months. A convenient method is to freeze portions in an ice cube tray, then transfer the frozen cubes to a freezer bag for easy use.
- For a stronger garlic flavor, increase to 2 or 3 cloves.
- This recipe yields approximately 1 cup of pesto.
Nutrition
Calories: 91kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 188mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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