Walnut Pesto

Walnut Pesto

Toasted walnuts replace pine nuts for a rich, earthy twist on classic basil pesto.

Total 15 min Makes 16 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This walnut pesto blends fresh basil, toasted walnuts, garlic, and Parmesan into a thick, fragrant sauce with a slightly nutty, savory depth. It comes together in minutes with a food processor and works well tossed with pasta, spread on sandwiches, or spooned over roasted vegetables.

Ingredients

  • 1 cup walnuts
  • 2 cups fresh basil leaves, packed
  • 2 garlic cloves, peeled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Method

  1. Toast the walnuts in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 5 minutes.

  2. Let the toasted walnuts cool for a few minutes, then transfer to a food processor.

  3. Add the basil leaves and garlic cloves to the food processor with the walnuts and pulse until finely chopped.

  4. Add the Parmesan cheese, salt, and black pepper, and pulse a few more times to combine.

  5. With the processor running, slowly drizzle in the olive oil until the pesto is mostly smooth, scraping down the sides of the bowl as needed.

  6. Stir in the lemon juice and adjust salt and pepper to taste.

  7. Transfer the pesto to a jar or airtight container and use immediately, or refrigerate until ready to serve.

Rate this recipe

★ 3.2 (1)

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    Walnut Pesto

    This walnut pesto blends fresh basil, toasted walnuts, garlic, and Parmesan into a thick, fragrant sauce with a slightly nutty, savory depth. It comes together in minutes with a food processor and works well tossed with pasta, spread on sandwiches, or spooned over roasted vegetables.

    15 min 16 oz 190 cal

    Ingredients

    • 1 cup walnuts
    • 2 cups fresh basil leaves, packed
    • 2 garlic cloves, peeled
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon lemon juice

    Method

    1. 1

      Toast the walnuts in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 5 minutes.

    2. 2

      Let the toasted walnuts cool for a few minutes, then transfer to a food processor.

    3. 3

      Add the basil leaves and garlic cloves to the food processor with the walnuts and pulse until finely chopped.

    4. 4

      Add the Parmesan cheese, salt, and black pepper, and pulse a few more times to combine.

    5. 5

      With the processor running, slowly drizzle in the olive oil until the pesto is mostly smooth, scraping down the sides of the bowl as needed.

    6. 6

      Stir in the lemon juice and adjust salt and pepper to taste.

    7. 7

      Transfer the pesto to a jar or airtight container and use immediately, or refrigerate until ready to serve.