Go Back
–+ servings
pesto in a white ramekin with a spoon on a white countertop with walnuts basil, a stripped towel and a vintage blue and white salt box in the background
Print

Walnut Pesto

Homemade basil walnut pesto is a tasty way to use up all that garden basil. This versatile sauce can be used for pasta, garlic bread, a dip or spread, and so much more.
Course Condiment
Cuisine Italian
Keyword homemade pesto, walnut pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 80kcal
Author Lisa

Ingredients

  • 2 cups packed fresh basil leaves
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup walnuts chopped
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • 1/2 cup olive oil

Instructions

  • Add the basil, grated parmesan, walnuts, garlic and salt to a food processer.
  • Pulse to combine.
  • Slowly drizzle the olive oil in while processing. Be careful not to over process.
  • Store in the fridge.

Notes

  • For more flavor, you can roast the walnuts before chopping. Heat walnuts in a skillet over medium heat until browned, stirring constantly.
  • Substitute the walnuts with almonds, pecans, or even seeds like pumpkin or sunflower.
  • You can “seal” the pesto by pouring a little oil on top after you have transferred it to your storage dish. This will help prevent browning when stored in the refrigerator. Let's avoid brown pesto, if possible.

Nutrition

Serving: 1tablespoon | Calories: 80kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 64mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.2mg