Basil Pesto with Walnuts

Basil pesto made with walnuts in a wooden bowl.

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Basil Pesto with Walnuts is a staple at our house. The walnuts add the perfect nutty, buttery flavor that keeps us coming back for seconds, every time!

Prep Time1 15

Course: Sauce

Cuisine: American, Italian

Keyword: garlic, olive oil, pasta, pesto

Servings:

Calories: 321kcal

Equipment

1 food processor

Ingredients

3 oz basil roughly 3 packed cups worth
1/4 cup walnuts
3 cloves garlic
1/2 cup olive oil
1/2 teaspoon salt
1/4 cup parmesan cheese optional

Instructions

Toast the garlic in a small skillet over medium heat, stir occasionally, until softened and browned a little. Remove the garlic from the pan and set aside.
While the garlic cools, toast nuts in the same skillet over medium heat, stirring often, until fragrant. Remove from the skillet and let garlic and nuts cool to room temperature.
Add the toasted walnuts and roasted garlic to a food processor and mince until finely chopped.
Add salt, oil, parmesan (if using), and basil to the food processor. Process until smooth. Add more oil if needed.

Notes

For greener pesto, blanch the basil before adding it in the food processor. This locks in the enzymes that will otherwise oxidize and turn the basil dark brown. To do this put the basil in boiling water for 20 seconds then put immediately in a bowl of ice water.

Make a lot, and freeze the rest for later Portion out the pesto into small sizes by using a silicone tray or similar. The one I use holds about a tablespoon of pesto per cube, or the equivalent of a small serving of a pesto pasta dish.

Nutrition