Walnut Pesto Recipe

Name: Walnut Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup
Cuisine: Italian
Ingredients: 1/2 cup walnuts; 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 2 cloves garlic, peeled; 1/2 cup extra-virgin olive oil; Salt and black pepper to taste

Italian · Condiment · 10 min total

Walnut Pesto recipe videos

A rich, nutty twist on classic pesto, using toasted walnuts instead of pine nuts for a deeper flavor. Perfect on pasta, sandwiches, or as a dip.

10
min prep

4
servings

280
kcal/serving

Ingredients

1/2 cup walnuts
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
Salt and black pepper to taste

Instructions

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant, about 3-4 minutes. Let cool.
In a food processor, combine the toasted walnuts, basil, Parmesan, and garlic. Pulse until coarsely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well blended.
Season with salt and pepper to taste. Pulse briefly to combine.
Use immediately or store in an airtight container in the refrigerator for up to a week.

Tips

For a vegan version, substitute nutritional yeast for Parmesan.
To prevent browning, press plastic wrap directly onto the surface of the pesto before refrigerating.
Walnut pesto also freezes well for up to 3 months.

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