Basil Walnut Pesto Recipe
Learn to make the best homemade Basil And Walnut Pesto in under 10 minutes using simple ingredients. Use this versatile Italian sauce to make pasta, pizza, chicken, fish, or veggies.
Servings: 1 cup
Ingredients
- 2 cups fresh Italian basil leaves packed, rinsed and dried
- ¼ cup walnuts
- 2 garlic cloves peeled
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly cracked black pepper
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon freshly squeezed lemon juice
- ¼ cup extra virgin olive oil divided, plus more if needed
Instructions
- Add basil leaves, walnuts, garlic, salt, black pepper, parmesan cheese, lemon juice, and 2 tablespoon olive oil to the jar of a small food processor.
- Blend until a finely chopped mixture forms.
- While the food processor is running, drizzle in the remaining olive oil until a slightly coarse sauce is formed. Add more olive oil as needed for the desired consistency.
- Scrape the sides of the jar a few times while blending.
- Taste-test the salt and add more if required.
- Pesto is ready to use immediately; otherwise, store it in an airtight container in the fridge for up to a week. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.
Video
Notes
Make sure the walnuts are not bitter before using them in the recipe. Walnuts are prone to turning bitter if stored for a long time.
Never make pesto in a blender or a mixie. It will become paste-like. The correct texture of the pesto is slightly coarse.
Toast the walnuts lightly and use roasted garlic for a more complex flavor.
To make a spicy version of pesto, add red pepper flakes, chopped jalapeno pepper, or any other chilies.
Nutrition
Calories: 133kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 268mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
