Easy Walnut Pesto
This Walnut Pesto Recipe swaps pricey pine nuts for walnuts without sacrificing any of that rich, garlicky flavor. It comes together in one food processor in about 10 minutes and is perfect tossed with pasta, spread on sandwiches, or spooned over roasted vegetables.
Servings: 4 servings
Ingredients
- ½ cup walnuts
- 3-4 cloves garlic*
- 1 lemon juiced (about 2-3 tablespoons)
- 3 cups fresh basil leaves tightly packed
- ⅓ cup parmesan cheese grated or shredded
- ½-⅔ cup extra virgin olive oil plus more as desired
Instructions
- (Optional but highly recommended): Toast the walnuts in a dry skillet for a few minutes until they start to darken in color. This step is totally optional and I've made pesto many times without toasting the nuts. But I love the extra flavor.
- Add the nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are broken up – about 10 times. Next, add the basil and parmesan and pulse until the basil is broken into small pieces – about 10 pulses.
- With the food processor on low speed, slowly drizzle in ⅓ cup of olive oil. Add more olive oil as desired for a smoother consistency.
- Season with salt and pepper to taste.
Video
Notes
Garlic: you can leave it out all together or just add in as much as you’d like. I typically like a lot but anywhere between 1-5 cloves would work well.
Storage: Homemade pesto will stay fresh for about 5–7 days in an airtight container. Press a thin layer of olive oil on top to help prevent browning.
Nutrition
Calories: 382kcal | Carbohydrates: 6g | Protein: 6g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 136mg | Potassium: 172mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 1mg
