Name: Easy Basil Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups fresh basil leaves, packed; 1/4 cup walnuts (or pinenuts); 1/2 cup grated Parmesan cheese, Note 1; 2 small cloves (or teaspoons) garlic; 1/2 cup olive oil

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Use this easy basil pesto with walnuts in appetizers, toppings and many of our recipes incorporating pesto. Ready in 5 minutes. Makes 1/2 cup/120 grams.

A perfect way to use up your summer garden basil.

Check out a few of our recipes below that use pesto. One of our most popular recipes is Pesto and Vegetable Orzo.

Ingredient Notes – Tailor To Your Taste

fresh basil leaves, block of Parmesan, walnuts, olive oil, garlic, salt , pepper

This basil pesto recipe includes garlic, basil, oil, walnuts and Parmesan cheese.

Pestos are all pretty similar. There are three variations you can use here:

Substitute the walnuts with pine nuts (for a classic version)
Omit the parmesan cheese.
Add some heat with red pepper flakes.

Make basil walnut pesto

ground walnuts in food processor bowl — Process nuts and garlic.

Shortcuts

Use minced or crushed garlic in a jar or tube
Buy shredded or ground fresh Parmesan cheese

Make Ahead

Pesto lasts 5-7 days in the fridge.
I freeze it in ziploc bags in 1/4 cup portions to use whenever I need pesto. Lasts 3-4 months in the freezer.

How to use pesto

Basil pesto is a classic but there are many other kinds. Check out these 14 types of pesto. If you’re a pesto lover like Jenna, you’ll find lots of ways to use it. Here are a few.

on scrambled eggs
in pasta or rice
on pizza
as a condiment for grilled cheese, burgers, wraps, sandwiches
on crostini appetizers
as a dip
as a topping for salmon or shrimp

Recipe ideas for fresh basil

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5 from 6 votes

Easy Basil Pesto

Use this easy basil pesto with walnuts in appetizers, toppings and many of our recipes incorporating pesto. A perfect way to use up your summer garden basil in 5 minutes. (makes 1/2 cup)

Prep Time5

Total Time5

Course: sauces and spreads

Cuisine: Italian

Servings: tablespoons

Author: Cheryl

Ingredients

▢ 2 cups fresh basil leaves, packed
▢ 1/4 cup walnuts or pinenuts
▢ 1/2 cup grated Parmesan cheese, Note 1
▢ 2 small cloves (or teaspoons) garlic
▢ 1/2 cup olive oil

US Measures – Metric

Instructions

MAKE THE PESTO: Grind walnuts and garlic in a food processor for 30-60 seconds. Add basil leaves and process for another minute. Slowly add in oil from the feeder tube until combined. Add Parmesan cheese and process a few more seconds. Freezes well.

Recipe Notes

Parmesan – leave this out if you like.
Make ahead:
- Pesto lasts 5-7 days in the fridge.
- I freeze it in ziploc bags in 1/4 cup portions to use whenever I need pesto.
- Lasts 3-4 months in the freezer.

Nutrition values are estimates using walnuts.