Walnut Pesto with Fresh Basil (10 Minutes)
This walnut pesto is made withfresh basil, walnuts, Parmigiano Reggiano, Pecorino Romano, lemon juice, andgood olive oil for a rich, earthy sauce ready in 10 minutes. More accessibleand affordable than traditional pine nut pesto, this pesto with walnuts isespecially good in fall and freezes beautifully for year-round use.
Equipment
- food processor
- Knife
- cutting board
- measuring spoons
- spatula
Ingredients
- 1 cup packed fresh basil leaves
- 1/2 cup chopped walnuts 75 g
- 1 clove garlic peeled
- 1 cup freshly grated Parmesan cheese 112 g
- 1/2 cup freshly grated Pecorino Romano cheese 50 g
- 7 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
Instructions
- Add the walnuts, fresh basil leaves, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.1 cup packed fresh basil leaves, 1/2 cup chopped walnuts, 1 clove garlic, 1/4 teaspoon kosher salt
- Pulse the ingredients until the basil leaves are finely chopped, and everything is well combined. At this stage, you want a coarse mixture.
- Add the grated Parmigiano Reggiano and Pecorino Romano cheeses to the mixture in the food processor.1 cup freshly grated Parmesan cheese, 1/2 cup freshly grated Pecorino Romano cheese
- Pulse the mixture again until the cheeses are evenly distributed and incorporated into the pesto.
- With the food processor running, slowly pour in the fresh lemon juice in a steady stream. This will help brighten up the flavors of the pesto.1 tablespoon fresh lemon juice
- While the food processor is still running, slowly stream in the extra virgin olive oil until the pesto reaches a smooth and creamy consistency. You may need to scrape down the sides of the bowl occasionally to ensure everything is well-mixed.7 tablespoons extra virgin olive oil
- Taste the pesto and adjust the seasoning if needed, adding more salt or pepper to suit your taste preferences. You can also add more olive oil if you prefer a thinner consistency. Use the pesto immediately, or transfer leftover pesto to an airtight container and store it in the refrigerator for up to a week. Enjoy it tossed with pasta, spread on sandwiches or as a flavorful topping for grilled meats and vegetables.
Notes
Walnuts are more affordable and accessible than pine nuts. They are widely available year-round at most grocery stores and significantly less expensive, making this walnut pesto a great everyday option.
Make it in fall for the best flavor. Walnuts are freshest in autumn and summer basil is still abundant, making this the ideal time of year to make a big batch and freeze the rest.
Add the lemon juice slowly. Pour it in with the processor running and taste as you go. A little brightens the whole sauce; too much tips it acidic.
Pulse, don't blend continuously. Short pulses prevent the basil from overheating and oxidizing. Stop and scrape down the sides periodically for even processing.
Storage: Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to one week. Freeze in ice cube trays for up to 3 months.
Nutrition Facts
Serving: 2tablespoonsCalories: 156kcalCarbohydrates: 2gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 12mgSodium: 245mgPotassium: 49mgFiber: 0.4gSugar: 0.2gVitamin A: 196IUVitamin C: 1mgCalcium: 127mgIron: 0.3mg
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