Basil Walnut Pesto
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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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
Description
Basil Walnut Pesto highlights fresh herbs and nuts blended with Parmesan for a classic sauce with a twist. Using both basil and parsley helps preserve a bright green color while adding complexity to the flavor. Toasting the walnuts enhances their nuttiness and aroma, bringing warmth to the pesto. Garlic cloves contribute a pungent sharpness that balances the richness of the cheese and olive oil. The texture is smooth but still retains some small bits, giving a slightly coarse mouthfeel that coats pasta or bread nicely.
The preparation involves pulsing the fresh ingredients in a food processor before gradually adding olive oil to create a smooth consistency. Seasoned simply with salt and black pepper, this sauce delivers fresh herbaceous notes with a buttery finish from the walnuts. It’s versatile for various uses such as dressing pasta, spreading on sandwiches, or incorporating into other dishes needing a flavorful green sauce.
Storage instructions include refrigerating the pesto covered with olive oil to prevent oxidation and freezing if needed. The recipe yield is about one cup, sufficient for approximately one pound of pasta. Variations include substituting other nuts or adding spice with red pepper flakes, but the original method emphasizes fresh herb and nut flavors and a balanced seasoning.
Ingredients
- 2 cups basil packed, fresh leaves
- 1 cup parsley packed (see note 1, fresh
- 1/4 cup Parmesan Cheese about 1 ounce, freshly grated
- 1/4 cup walnuts about 1 ounce (see note 2)
- 3 cloves garlic (see note 3)
- 1/2 cup olive oil
- salt freshly ground
- black pepper freshly ground
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.
Notes
- Add fresh parsley along with basil to help preserve the bright green color when processing.
- Toast walnuts in a skillet over medium heat for 2 to 5 minutes to enhance their flavor before blending.
- Roasting garlic cloves slowly until darkened softens their sharpness for a milder taste alternative.
- Store pesto covered with a layer of olive oil in the refrigerator for up to 4 days to prevent browning.
- Freeze pesto in a jar with olive oil topping and headspace for up to 6 months; thaw in the refrigerator overnight.
- Pine nuts or other nuts like almonds, pecans, cashews, or hazelnuts can be substituted for walnuts if desired.
- To add heat, include crushed red pepper flakes in the food processor before blending.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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