Easy Basil Pesto With Walnuts
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
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
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
- cauliflower rice recipe with pesto
- pesto orzo and vegetables
- grilled pesto shrimp panzanella
- pesto ricotta crostini appetizers
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Easy Basil Pesto
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
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.
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.
