Basil-Walnut Pesto
Basil Walnut Pesto is a quick, fresh, and flavorful sauce you’ll want to keep on hand all week long. It’s made with simple ingredients; herbs, nuts, parmesan, and olive oil but together they turn into something bold and delicious!
Servings 1 cup
Calories 138kcal
Equipment
- Food processor
Ingredients
- 2 cups loosely packed basil leaves
- 1 cup loosely packed parsley leaves
- ¼ cup chopped walnuts toasted
- ⅓ cup grated parmesan
- 1 Tablespoon chopped red onion
- 2 garlic cloves smashed
- 1 teaspoon lemon zest
- 2 Tablespoon lemon juice
- 6 Tablespoons olive oil or more according to taste
- salt & black pepper to taste
Instructions
- Pulse parsley, basil, walnuts, parmesan, shallots, garlic, zest, and lemon juice in a food processor until chunky. With machine running, drizzle in oil; process until smooth. Season pesto with salt and pepper.
Notes
Makes 1 cup - About 200 grams (7 ounces)
- Toasting the walnuts makes a big difference since it warms up the oils and brings out the flavor, Don’t skip it!
- For a smoother pesto, add more olive oil a tablespoon at a time.
- Use freshly grated parmesan for the best texture and flavor.
- If you want a milder onion flavor, rinse the chopped red onion in cold water before adding it in.
- Storing: Keep your pesto in an airtight jar in the fridge for up to 5 days. Press a thin layer of olive oil on top to keep it from browning. For longer storage, freeze in small portions; ice cube trays work perfectly, then transfer the cubes to a freezer bag for up to 3 months.
Nutrition
Serving: 2Tablespoons | Calories: 138kcal | Carbohydrates: 2g | Protein: 2.6g | Fat: 13.9g