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.
Basil Pesto with Walnuts
- 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
Mix the basil, nuts and garlic, if you are using, in a food processor with an S blade, until minced.
Add the Parmigiano, olive oil and lemon juice and pulse a few times until all mixed.
Add salt and pepper to taste.
For storing use an air-tight glass jar and add more olive oil on top.
I'm not sure how to count servings for this one, but I can make two big pizzas with this quantity.