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Ingredients for Basil Walnut Pesto

Basil Walnut Pesto

Basil Walnut Pesto is the perfect recipe to make when using up the basil from your garden before the weather gets cold.
Servings: 12 servings
Prep Time: 15 minutes
Cooling Time: 10 minutes

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.
    Toasted Walnuts
  • 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.
    Basil Walnut Pesto
  • 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.
    Basil Walnut Pesto

Equipment

  • 1 food processor
  • 1 small spatula
  • 1 small skillet

Notes

Storage Tips:
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.

Nutrition

Calories: 156kcalCarbohydrates: 1gProtein: 2gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 164mgPotassium: 30mgFiber: 0.4gSugar: 0.2gVitamin A: 34IUVitamin C: 1mgCalcium: 56mgIron: 0.3mg