Basil-Walnut Pesto

July 31, 2013
0 Ratings
  • Makes 1 cup
Author Notes

I never realized how easy it is to make pesto at home. I made this for a work potluck and served it with French baguette. Pesto is typically made with pine nuts but I didn’t have any on hand so I resorted to walnuts. I toasted the walnuts on medium-low heat in a small skillet, let them cool before using them for the pesto. This fresh pesto will be good for 3-5 days in the refrigerator. —

What You'll Need
  • 1 bunch basil
  • 1/4 cup toasted walnuts
  • 2 garlic cloves
  • 1/2 tablespoon lemon juice
  • 1/4 cup shredded parmesan cheese
  • 1/2 teaspoon sea salt (add more if needed)
  • 1/4 teaspoon black pepper (optional)
  • 3/4 cup extra virgin olive oil (add more if needed)
  1. Place all ingredients (EXCEPT the extra virgin olive oil) in a food processor.
  2. Slowly drizzle the EVOO through the feed tube while the food processor is on.
  3. Continue running the food processor until a desired consistency is reached. I like the pesto to be a bit gritty rather than smooth, I like the texture that the tiny pieces of walnuts create. So I watch the pesto closely so it doesn’t get smooth and pasty.

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1 Review

Mimi October 3, 2019
What is "one bunch" of basil? It wold be helpful if you could put in grams or cups as some of is grow our own or buy at farmers markets.