Garden Fresh Basil Walnut Pesto

An easy and delicious garden fresh basil walnut pesto to use on pasta, vegetables or grilled meats. Make some today!

Basil walnut pesto is a delicious sauce that you can whip together at home using just a few ingredients. If you find yourself with an abundance of basil from your garden or from friends simply toast some nuts, add cheese, basil and olive oil and voila you have created homemade pesto. Whether you’re drizzling it over pasta, adding it to a sandwich, or using it as a dip, this pesto brings a touch of homemade flavor that can’t be to beat.

Garden Fresh Basil Walnut Pesto

Why You Will Love This Garden Fresh Basil Walnut Pesto

• It’s healthy and budget-friendly. Walnuts are less expensive when compared to pine nuts, but they also contain omega-3 fatty acids and antioxidants.
• You can easily tweak this recipe by adding more or less garlic, adjusting the cheese, or swapping out walnuts for other nuts if you’re feeling adventurous. It’s a great base to experiment making your own pesto combinations and the best way to use up your herbs.
• Fresh and vibrant flavor right from your garden or farmer’s market. The basil, parsley and walnuts pair beautifully creating an herby nutty flavor and versatile sauce or spread for a variety of snacks and meals.

What You Need to Make Fresh Basil Pesto

• 6  garlic cloves
• 1/2 cup of toasted walnuts
• 4 cups of packed fresh washed, dried, garden fresh basil leaves
• 2 cups of packed fresh, washed, dried Italian parsley leaves
• 1/2 cup of parmesan cheese or Pecorino Romano cheese
• 1 tsp. lemon juice
• 1 cup extra virgin olive oil

How to Make Pesto

• In a small dry skillet over medium heat, heat the garlic in the SKINS about 5 minutes, make sure to shake the pan often. You will see brown spots appear on the skins. Remove from heat and let cool a bit then remove the skins.
• In the same skillet toast the nuts until fragrant, about 5 minutes. Make sure to shake the pan and to watch the nuts so that they do not burn.
• To make the pesto, place the basil and the parsley into the bowl of a food processor or high speed blender and pulse until the leaves are chopped and no large pieces remain.
• With the food processor on slowly drizzle the olive oil into the basil and parsley.
• Add the garlic(skins removed), walnuts, lemon juice, and cheese to the food processor or blender, pulse until you have your desired consistency. Taste the pesto and add a pinch of salt and pepper to taste.
• If not using right away place the pesto into a jar and drizzle the top with olive oil.

Notes

•  Be sure to use high-quality ingredients, including good olive oil, parmigiano reggiano, walnuts and fresh herbs.
• Toast the walnuts lightly to make your pesto rich and nutty. Keep an eye on the nuts to avoid burning, as walnuts can go from golden brown to burnt in an instant.
• Pulse the ingredients in a food processor rather than blending nonstop to get a nice, slightly chunky texture. Over-blending creates a paste.
• Cold olive oil helps maintain a fresh, vibrant flavor in the pesto and prevents it from overheating during blending. Warm olive oil can dull the brightness of the herbs.
• Start with a small amount of garlic and lemon juice, then add more gradually while tasting. Everyone’s taste preference is different, some like it more pungent than other.
• When storing your pesto, a thin layer of olive oil on the surface keeps the vibrant color intact. It also slows down the pesto turning brown in the fridge.

Recipe Variations

• Incorporate fresh spinach leaves with the basil to add more nutrients without changing.
• Skip the parmesan and add nutritional yeast for a cheesier flavor that’s plant-based.
• For a little kick, sprinkle some red chili flakes into the mix.
• While this recipe uses walnuts, mixing in a handful of toasted pine nuts makes the pesto taste more traditional.
• Don’t feel like roasting the garlic? Use fresh garlic instead.
• Garnish finished dishes with finely sliced fresh basil over the pesto for an extra burst of fresh garden flavor.
• Add a pinch of grated lemon zest.

What To Serve With Homemade Basil Walnut Pesto

• Make a classic pesto pasta. It is an easy and delicious way to use your homemade pesto. Use your favorite pasta shape, for this traditional summer sauce.
• Homemade pesto sauce can be used on zucchini noodles or noodles.
• Use the pesto as a sauce or marinade for grilled pesto chicken or pesto salmon.
• Drizzle pesto over an array of garden roasted veggies like zucchini, bell peppers, or carrots for extra flavor.
• Spread it on toasted bread slices for a quick appetizer or a tasty snack. Or place in a bowl for dipping bread and crudities. Drizzle basil walnut pesto into a Caprese salad of fresh tomatoes and mozzarella for a nutty twist.

How do You Store Pesto

Store pesto in a sealed jar or container in the refrigerator for up to one week. Always cover the surface with a thin layer of olive oil to keep it fresh and prevent browning. Or place pesto into an airtight container or silicone ice cube trays. Once the pesto cubes are frozen remove and place in a freezer bag. Freeze for up to 3 months. When ready to use, thaw overnight in the fridge or defrost gently at room temperature.

Ways to Use Leftovers

• Spread leftover basil walnut pesto on a pizza crust instead of tomato sauce, then top with mozzarella and your favorite veggies.
• Use your pesto as a spread on sandwiches or wraps.
• Drop a pesto cube or two into your soup recipes.
• Thin the pesto with a bit of olive oil and lemon juice for a quick and tasty pesto salad dressing.
• Drizzle spoonfuls of pesto over eggs before baking for a delicious brunch idea.
• Toss leftover cooked pasta in pesto with some cherry tomatoes and olives for a refreshing cold pasta salad.

FAQs

Can I use store-bought pesto instead of making my own?
Yes, though homemade pesto usually tastes fresher and you can customize the flavors to your liking. Store-bought versions might have added preservatives and less vibrant taste.

How long does homemade pesto last in the fridge?
It typically stays fresh for about a week when stored properly with a layer of olive oil on top and sealed tightly.

Can I use frozen basil for this recipe?
Frozen basil tends to be mushy and less flavorful, so it’s better to use fresh herbs when available. If you do not grow your own basil check the farmers market or grocery store to buy it in bulk

Is it possible to make this pesto nut-free?
Yes, you can replace nuts with sunflower seeds or pumpkin seeds to create a similar texture and flavor.

Can I double or halve this recipe?
Absolutely, the recipe is very flexible.

That’s All for Now

This basil walnut pesto is a delicious kitchen staple that adds a fresh, nutty twist to anything that you use it on. It’s easy to make using simple ingredients and you can tailor it to your taste. Making pesto at home can be your new favorite way to use up your gardens’ bounty. You might find it hard to go back to store-bought. Happy blending!

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Garden Fresh Basil Walnut Pesto

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An easy and delicious garden fresh basil walnut pesto to use on pasta, vegetables or grilled meats. Make some today!

• Total Time: 20 minutes
• Yield: 16 tablespoons 1x

Ingredients

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6 cloves garlic

1/2 cup of toasted walnuts

4 cups of packed fresh washed, dried,  basil leaves

2 cups of packed fresh, washed, dried parsley leaves

1/2 cup of parmesan cheese

1 tsp. lemon juice

1 cup olive oil

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Instructions

In a small skillet  over medium heat, heat the garlic in the SKINS about 5 minutes, make sure to shake the pan often. You will see brown spots appear on the skins. Remove from heat and let cool a bit then remove the skins.

In the same skillet toast the nuts until fragrant, about 5 minutes. Make sure to shake the pan and to watch the nuts so that they do not burn.

To make the pesto, place the basil and the parsley into the food processor or blender and pulse until the leaves are chopped and no large pieces remain.

With the food processor on slowly drizzle the olive oil into the basil and parsley.

Add the garlic(skins removed), walnuts, lemon juice, and cheese to the food processor or blender, pulse until you have your desired consistency.

Taste the pesto and add salt and pepper to taste.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Condiment
• Cuisine: Mediterranean