Basil Walnut Pesto

4.8
(6)
6 Reviews
3 Photos

To make this flavor-packed basil walnut pesto, pulse together a few ingredients in your food processor. Toss with pasta, serve as a vegetable dipper, or spread onto bread for an herbaceous grilled cheese sammie.

Submitted by Jasa
Updated on February 28, 2024
3
3
Prep Time:
10 mins
Total Time:
10 mins
Servings:
8
Yield:
1 cup
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 cup packed basil leaves (see "Keep it Green," below)

  • 1/2 cup toasted walnuts

  • 2 ounces Parmesan cheese, grated

  • 1/3 cup extra-virgin olive oil

  • 4 cloves garlic

  • 1/4 teaspoon salt

Directions

  1. Combine basil, walnuts, Parmesan, oil, garlic, and salt in a food processor. Cover; process until nearly smooth. If needed, add water, a tablespoon at a time, to thin to desired consistency.

  2. Transfer to a bowl; cover surface of pesto with plastic wrap. Chill up to 3 days.

    Keep it Green

    To create a bright green pesto, blanch basil leaves in boiling water 30 seconds. Immediately transfer to an ice bath; drain and pat dry before transferring to food processor.

    To Toast Walnuts:

    Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes. Cool to room temperature before using.

Nutrition Facts (per serving)

103 Calories
10g Fat
1g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 103
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 2mg 1%
Sodium 39mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 2g 4%
Vitamin C 3mg 4%
Calcium 52mg 4%
Iron 1mg 3%
Potassium 58mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.