Basil Walnut Pesto
User Reviews
5.0
438 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
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Servings
8 servings (2 tbsp each)
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Calories
161 kcal
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Cuisine
Italian
Basil Walnut Pesto
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This Basil Walnut Pesto is ready in 10 minutes or less, and you don't even need the pricey pine nuts to make it. Turn your summer basil bumper crop into pesto and freeze it for the darkest days of winter. You'll be glad you did!
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Ingredients
- 2 cups fresh basil leaves packed
- 1 cup fresh parsley packed (see note 1)
- 1/4 cup freshly grated Parmesan cheese about 1 ounce
- 1/4 cup walnuts about 1 ounce (see note 2)
- 3 cloves garlic (see note 3)
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Instructions
- In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
- With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.
Equipments used:
Notes
- Parsley: Basil can easily turn brown in a food processor from bruising. Add a handful of fresh parsley to preserve the bright green color.
- Walnuts: For more flavor, toast the walnuts. In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
- Garlic: Roasting garlic trades its raw heat for a mellow taste and soft texture. To try this option, in a dry medium skillet over medium-low heat, toast unpeeled garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes.
- Yield: This recipe makes 1 cup of pesto, enough to dress 1 pound of pasta.
- Storage: Store covered in the refrigerator for up to 4 days (add a layer of olive oil on top to prevent oxidation).
- Freezer: Pour into a jar and top with olive oil to prevent oxidation. Leave enough head space at the top of the jar for expansion, then freeze for up to 6 months. Thaw overnight in the refrigerator.
- More nuts: Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts.
- Spicy: Add 1/4 teaspoon or more crushed red pepper flakes to the food processor before blending.
- Kale pesto: Omit the parsley, decrease the basil to 1 cup, and add 2 cups packed kale leaves. Proceed with the recipe as written.
- Pesto cheese bread: Slice a loaf of bread in half lengthwise, then spread a thick layer of pesto. Top with cheese, then finish in the oven or on the grill.
- Pesto cavatappi: This Noodles & Co. copycat dresses up pesto with a splash of cream and fresh tomatoes.
Nutrition Information
Show Details
Serving
2 tbsp
Calories
161kcal
(8%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
2mg
(1%)
Sodium
55mg
(2%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
974IU
(19%)
Vitamin C
11mg
(12%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (2 tbsp each)
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 2 tbsp | |
| Calories | 161kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 55mg | 2% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
438 reviews
Excellent
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