Creamy Walnut & Basil Pesto
A vibrant, earthy pesto featuring toasted walnuts for a rich, nutty depth, perfectly balanced with fresh basil, Parmesan, and a bright lemon finish. It's incredibly versatile, ideal for pasta, sandwiches, or roasted vegetables.
For 6 servings
Prepare Ingredients: Ensure basil is washed and thoroughly dried. Peel the garlic clove. Measure out all other ingredients, ensuring walnuts are toasted and cooled.
Combine Solids: In the bowl of a food processor, combine the fresh basil leaves, cooled toasted walnuts, grated Parmesan cheese, and the peeled garlic clove.
Initial Pulse: Pulse the mixture several times until the ingredients are coarsely chopped and well combined, scraping down the sides of the bowl as needed to ensure even processing.
Emulsify with Oil: With the food processor running on low speed, slowly stream in the extra virgin olive oil through the feed tube until the pesto is smooth but still retains some texture. Avoid over-processing, which can make it too pasty.
Season and Finish: Stop the processor and add the fresh lemon juice, kosher salt, and freshly ground black pepper. Pulse a few more times to combine and taste. Adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Serve or Store: Transfer the pesto to an airtight container. If storing, pour a thin layer of olive oil over the surface to prevent oxidation and keep it vibrant green. Store in the refrigerator.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry Basil is Key: Ensure your basil is completely dry after washing. Any excess water will dilute the pesto, leading to a less vibrant color and potentially shortening its shelf life.
- 2Don't Over-Process: Pulse the ingredients rather than continuously blending. Over-processing can generate heat, which can 'cook' the basil and turn the pesto a duller green, and also make the walnuts release too much oil, leading to a bitter taste.
- 3Adjust Consistency: If you prefer a thinner pesto for dressing pasta, add a tablespoon or two of pasta water (if using with pasta) or a little more olive oil. For a thicker spread, use slightly less oil.
- 4Prevent Oxidation: To keep stored pesto from turning brown, press a piece of plastic wrap directly onto the surface before sealing the container, or pour a thin layer of olive oil on top.
Adapt it for your goals.
Nut Swap
Replace walnuts with almonds, cashews, or even sunflower seeds for a different nutty profile and to accommodate allergies.
Herb BlendHerb Blend
Combine basil with other fresh herbs like parsley, mint, or arugula for a more complex and nuanced flavor profile.
Dairy Free/VeganDairy-Free/Vegan
Omit Parmesan cheese and add 2 tablespoons of nutritional yeast for a cheesy flavor, or use a vegan Parmesan alternative to make it suitable for a dairy-free diet.
Why this is on our healthy list.
Heart-Healthy Fats
Walnuts and olive oil provide beneficial monounsaturated and polyunsaturated fats, including Omega-3s, which are known to support cardiovascular health and reduce inflammation.
Antioxidant Rich
Basil is packed with powerful antioxidants like flavonoids and polyphenols, which help protect the body's cells from oxidative damage caused by free radicals.
Anti-Inflammatory Properties
Ingredients such as basil, olive oil, and garlic are known for their anti-inflammatory compounds, contributing to overall wellness and potentially reducing the risk of chronic diseases.
Frequently asked questions
Stored in an airtight container in the refrigerator with a thin layer of olive oil on top, homemade pesto can last for 1-2 weeks. It can also be frozen in ice cube trays or small containers for up to 3-4 months.
