Basil Walnut Pesto
Basil Walnut Pesto comes together in about 15 minutes with just 6 ingredients. Great for pasta, sandwich spreads, and soup garnishing! Freezer-friendly.
Basil Walnut Pesto is deceptively easy for how flavorful and luxurious it tastes.
It’s the sort of thing that I don’t make very often, but whenever I do, I find myself thinking, that is so much easier than I remember.
I toast the unpeeled garlic cloves and the walnuts which I believe amps up the flavor, but if you really can’t be bothered to do that, you’ll still have a delicious batch of pesto.
Traditional Genovese pesto is made with pine nuts, but since they are so expensive, I always use walnuts. Almonds also work here.
The rich, buttery favor in Pesto comes from high-quality olive oil, but fresh basil is really the star here. Since fresh basil may turn dark when blended in a food processor, I add fresh parsley, too. This ensures a bright green color.
Basil Walnut Pesto is freezer-friendly! Pour into a jar and top with olive oil to keep air out. Be sure to leave enough space at the top of the jar for expansion. Thaw in the refrigerator when you’re ready to use it.
Watch this video and see how fast Pesto comes together – and discover 4 delicious ways to eat it!
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Basil Walnut Pesto
- 6 cloves garlic unpeeled
- ½ cup walnuts
- 4 cup packed fresh basil leaves
- 2 cup packed fresh parsley
- 1/2 cup Parmesan cheese
- 1 cup olive oil
- Salt and freshly ground pepper
- Toast the garlic cloves in their skin in a small skillet over medium heat, shaking often, until brown spots form, about 5 minutes. Remove to a small bowl to cool before peeling.
- Meanwhile, return the skillet to medium heat and add walnuts. Toast until fragrant, 5 to 10 minutes, shaking frequently to prevent scorching. Remove from heat.
- Combine peeled garlic, walnuts, basil, parsley, parmesan cheese, and olive oil in a blender or food processor; blend until smooth.
- Season to taste with salt and pepper. Serve as a topping on pasta (3/4 c. pesto per pound of pasta), as a spread on sandwiches, or as a garnish to soups.
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