Easy Basil Pesto with Walnuts (5 Minutes)
Basil pesto with walnuts will transform your appetizers, pizzas and pasta. This easy homemade version takes 5 minutes to make with a few simple fresh ingredients. Makes 1/2 cup/120 grams.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: sauces and spreads
Cuisine: Italian
Servings (change as needed): 8 tablespoons
- 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
- Variations
- Substitute the walnuts with pine nuts (for a classic version) or with pistachios, almonds, pecans or sunflower seeds.
- Toast the nuts before adding them to the pesto for a richer taste.
- Omit the parmesan cheese.
- Add some heat with red pepper flakes.
- Add a splash of lemon juice or fresh lemon zest.
- Make ahead:
- Pesto lasts 5-7 days in the fridge. For best results, cover it with a thin layer of olive oil if freezing it in a container to prevent oxidation and discoloration.
- I freeze it in ziploc bags in 1/4 cup portions or in ice cube trays to use whenever I need a smaller amount of pesto. It will last 4-6 months in the freezer.
Nutrition values are estimated using walnuts for 1 tablespoon of pesto.
Calories: 172kcal | Carbohydrates: 2g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg