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pesto in food processor bowl
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5 from 7 votes

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
Total Time5 minutes
Course: sauces and spreads
Cuisine: Italian
Servings (change as needed): 8 tablespoons
Author: Cheryl Avrich
US Measures - Metric

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.

Notes

  1. 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.
       
  2. 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