All Recipes/ Everyday Meals/ Latest Posts/ Sauces and Dressings

Basil Pesto with Walnuts

March 14, 2018 (Last Updated: December 21, 2024)
Basil pesto

Everyone has a pesto recipe, and I’m not reinventing the wheel here. But many of my recipes require pesto, so I have to add it here. Basil pesto with walnuts is a straightforward thing to make, and honestly never bought one already made. But to me, the most difficult part is drying the basil. Pesto will not be ok if the basil you use is wet. And it takes an awful lot of time, even after using a salad spinner, to completely dry.

Basil pesto with walnuts, feel free to freestyle this recipe

This is what I do all the time. I mix and match and modify that I rarely have the same thing twice. You can use any nuts or pine nuts. I’m just a bit wary about the latter because they all come from China and are not sure they are ok. But I love to make pesto with walnuts, and I have a separate recipe with pistachio (which I will post soon). Re-garlic – traditional pesto has garlic snap sometimes I like that, but I don’t always add it.

More pesto recipes

For other pesto recipes, you should also try my: 

And don’t forget to try it with the Whole Roasted Cauliflower with Pesto. Simply delicious.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Basil pesto

Basil Pesto with Walnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

Basil pesto with walnuts is easy to make. You can use any type of nuts you prefer. Ensure that the basil is thoroughly dried, as pesto will not turn out well if the basil is wet.


Ingredients

  • 2 cups of dry basil leaves
  • 1/4 cup walnuts
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup extra virgin olive oil
  • 1 tsp lemon juice
  • 1 garlic clove (optional)
  • salt and pepper to taste

Instructions

  1. Mix the basil, nuts and garlic, if you are using, in a food processor with an S blade, until minced.
  2. Add the Parmigiano, olive oil and lemon juice and pulse a few times until all mixed.
  3. Add salt and pepper to taste. 
  4. For storing use an air-tight glass jar and add more olive oil on top.

Notes

I’m not sure how to count servings for this one, but I can make two big pizzas with this quantity. 

Gundry MD Ambassador Shop

No Comments

Leave a Reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star