Basil Walnut Pesto

5 from 1 vote

A vibrant, summery basil pesto, made with walnuts. This healthy condiment comes together in 5 minutes and is perfect for adding to pasta, vegetables, and grilled meats. We even love this shaken up with a little vinegar to make a salad dressing!

Prep Time5

Total Time5

Course: Condiment

Cuisine: Italian, Mediterranean

Servings: tablespoons

Calories: 50kcal

Author: Michelle Miller

Equipment

food processor or Blender

Ingredients

4 cups basil fresh, loosely packed
2 1/2 tablespoons lemon juice
1/4 cup extra virgin olive oil (or 2 tablespoons EVOO and 2 tablespoons water, for a lighter sauce)
1/4 cup parmesan cheese grated
1/4 cup walnuts
1-2 cloves garlic grated in to taste
sea salt & fresh ground black pepper to taste, I used less than 1/8 teaspoon sea salt

Instructions

Wash the basil and remove the leaves from the stems.
Add basil to the blender, and blend using a tamper stick until the leaves are broken up. If using a standard blender, push the leaves down several times and start again.
Once the leaves are broken up, add lemon juice, olive oil, and water. Blend until the basil and liquids become a paste.
Add the parmesan and walnuts. Start by adding a pinch of sea salt and a few turns of black pepper. Once it's blended, taste, and adjust seasonings to taste. Grate in garlic to taste. The garlic flavor intensifies as the pesto sits, so start with a slightly less garlicky flavor than desired.

Notes

How to Store Pesto

Add pesto to an airtight container, and drizzle a thin layer of olive oil over the top. Refrigerate for up to 5 days.

How to Freeze Pesto: Pesto freezes well! Freeze in an air tight container for up to 3 months. Alternatively, add pesto to an ice cube tray for single servings. I love using silicone ice cube trays for this! Once the pesto is frozen, pop them out and freeze the cubes in an air tight container or freezer bag. Allow pesto cubes to defrost at room temperature and stir well to use.

How to Use Basil Pesto

Mix up this classic basil pesto with these variations!

Pesto Pasta: Pesto is classically used on pasta. Boil your favorite pasta or gluten free pasta, or use zucchini noodles for a low carb option.

Pesto Salad Dressing: Mix 1/2 cup of pesto with 3 tablespoons of red wine vinegar and 1 additional tablespoon of olive oil. Shake to mix, and use as a salad dressing.

Pesto Chicken: This chicken is marinated in pesto prior to searing. The flavor stays so fresh!

Pesto Salmon: Salmon is baked with a walnut and parmesan crust, then topped with a generous dollop of pesto.

Crustless Zucchini Quiche: A 3-cheese quiche with layers of garlicky zucchini and large spoonfuls of pesto. This low carb and gluten free quiche is a new favorite at our house!

Pesto Green Bean Quinoa Salad: A show stopping summer side dish! Crunchy green beans with hearty quinoa.

Cold Beet Salad: An arugula and beet salad is livened up with a pesto dressing.

Variations

Other Herbs: Pesto is a versatile sauce! Substitute half of the basil for other herbs or greens. Italian parsley, chives, spinach and arugula are all great additions and add different flavor profiles to this summery sauce! Even just throwing in a handful of baby spinach amps up the bright green color. Check out this arugula pesto recipe for more inspiration.

Other Nuts: Most nuts work well in pesto! Pine nuts, raw almonds, and cashews are great options. Pumpkin seeds keep this recipe nut free but still impart a nutty flavor.

Dairy Free Basil Pesto: Omit the parmesan cheese and add 1/4 cup of raw cashews to the mix. Add additional 1/4-1/2 teaspoon of salt. Some vegan pesto recipes use nutritional yeast for a cheesy flavor, but I prefer the mellow salty cashew flavor.

Nutrition