Many of us are harvesting the last of our herbs and discovering an abundance of basil in our gardens. So, it’s likely you are looking for ways to use the last of this leafy herb. Basil Walnut Pesto is the perfect recipe to make when using up the basil from your garden before the weather gets cold.
Basil and other fresh herbs are easy to grow and great to have on hand to add to your favorite recipes throughout the summer and fall. But often times basil grows quicker than we can use it. It’s always a good idea to share it with neighbors and friends, of course. But there are also a number of ways to use and preserve the rest.
At the end of the season when your garden is winding down, it is a good idea to harvest the last of your basil and make Dried Herbs to use throughout the winter. Herbed Butter is easy to make and useful when grilling meats and veggies. Another option is making homemade pesto to add to pasta dishes, salad dressings, flatbread, pizza, sandwiches and so much more. Our favorite recipe using pesto is Basil Pesto Pasta Salad, so yummy!
You’ll love this recipe for homemade pesto because it can be made in 15 minutes and requires only 6 ingredients. The recipe makes about 1 1/2 cups of Basil Walnut Pesto and it can be stored in the refrigerator for 3-5 days.
Basil Walnut Pesto Recipe
What’s Needed:
- WALNUTS– Pesto can be made with walnuts or pine nuts. Walnuts are a more economical choice, as they tend to be less expensive than pine nuts. Toast them before using them in this recipe to enhance their flavor. (If you don’t have time to toast and allow the walnut to cool, you can skip this step. The pesto will still be delicious.)
- GARLIC– Minced garlic is added to this recipe and lends great flavor to the pesto.
- BASIL– You will need 2 1/2 cups of fresh basil leaves (packed tightly) for this recipe. Wash leaves thoroughly and let them dry on a clean dish towel before adding them to the food processor.
- EVOO– Extra Virgin Olive Oil acts as an emulsifier and brings the ingredients together to form a thick paste.
- LEMON– One tablespoon of fresh lemon juice is added to the food processor to give the pesto a bright, lemony flavor.
- PARMESAN CHEESE– Grated Parmesan cheese is added as a thickener and gives it a creamy texture and salty flavor.
Salt and a pinch of ground black pepper is added to the pesto to enhance the taste.
Ways to use pesto?
There are a variety of ways to use pesto in cooking, here are a few of my favorites.
PASTA– Tossing pesto with cooked pasta, chopped cucumbers, tomatoes, and mozzarella cheese makes a great pasta salad. Serve it cold as a side dish to any summertime meal cooked on the grill.
PIZZA & FLATBREAD– After baking a pizza or flatbread in the oven, drizzle some pesto over the top. It adds a fresh, bright flavor to the dish.
MARINADE– Top steak, chicken of fish with pesto before baking or grilling to tenderize and add flavor to the meat.
FOR DIPPING – Put room temperature pesto on a small plate and use crusty bread or raw vegetables to dip into it as an appetizer or a side dish to a meal. Add extra spices, like onion powder and Italian Seasoning, for added flavor.
How to make Basil Walnut Pesto?
Step-by-Step Instructions:
- Toast the walnuts in a small dry skillet over medium-low heat for about 6 minutes. Allow to cool.
- Place the walnuts, minced garlic, basil leaves, salt and black pepper in a food processor fitted with the steel blade and pulse until combined. Using a spatula, scrape down the sides of the food processor.
- Slowly pour the olive oil through the feed tube of the food processor while it is running on low speed. Ingredients will come together to form a thick paste. Add one tablespoon of fresh lemon juice and the parmesan cheese. Pulse to combine. Recipe make 1 1/2 cups of pesto or 12 servings.
It is best to use the pesto right away. Store remaining pesto in the refrigerator in an airtight container with a thin layer of olive oil on top to preserve its color. Pesto can also be frozen in small amounts in sealed plastic bags and later thawed at room temperature for use in many recipes.
Don’t let your fresh basil go to waste when you can make this easy recipe for pesto and use it in so many dishes to add color and flavor! Try adding it to scrambled eggs, pasta salad, and soups.
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Basil Walnut Pesto
Ingredients
- 1/2 cup walnuts, toasted and cooled
- 2 teaspoons garlic, minced
- 2 1/2 cups fresh basil leaves, packed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2/3 cup extra virgin olive oil
- 1 tablespoon lemon juice, fresh
- 1/2 cup Parmesan cheese, grated
Instructions
- Toast the walnuts in a small dry skillet over medium-low heat for about 6 minutes. Allow to cool.
- Place the walnuts, minced garlic, basil leaves, salt and black pepper in a food processor fitted with the steel blade and pulse until combined. Using a spatula, scrape down the sides of the food processor.
- Slowly pour the olive oil through the feed tube of the food processor while it is running on low speed. Ingredients will come together to form a thick paste. Add one tablespoon of fresh lemon juice and the parmesan cheese. Pulse to combine. Recipe make 1 1/2 cups of pesto or 12 servings.
Equipment
- 1 food processor
- 1 small spatula
- 1 small skillet
