A classic Italian basil walnut pesto sauce consisting of a rustic basil leaf puree, garlic, extra virgin olive oil and traditionally pine nuts. Though I mostly like to use walnuts or pine nuts, it can also be made with hazelnuts, pecans and even almonds. The perfect summer sauce for pasta, panini, pizza or to dress a tomato salad.
Basil Walnut Pesto
Pesto Ingredients Notes
- Walnuts – toasting the nuts just a little bit ads that special nutty flavor, try not to skip that step and allow them to cool off completely to prevent browning the basil.
- Olive oil – since this is a raw sauce you can use a nice extra virgin olive oil with a fruity aroma.
- Cheese – authentic Genoese pesto contains Parmigiano-Reggianno cheese which is actually not vegetarian as it contains animal rennet. Good thing you can omit it entirely or use a plant based vegan parmesan like the Violife wedges which are amazing.
- Garlic – it’s important to grate your garlic into a paste before adding to the sauce. This will tame it down a bit and nicely distribute its aroma.
- Lemon – a fresh squeeze of lemon juice balances out the flavor of the pesto but also helps prevent oxidation so the basil won’t turn brown.
Recipe Tips + Variations
- Storage – you can store pesto tightly covered in the fridge for up to a week. Long term it is best stored in the freezer in ice cubes trays covered with a thin layer of olive oil. Once frozen transfer the cubes to freezer bags for up to 6 months (preferably vacuum sealed so no air can get in to encourage oxidation).
- Swaps – if you aren’t all that fond of basil you can replace it with baby kale, spinach or parsley, tough I will argue that by using parsley you are making chimichurri.
- Spicy – If you also love your pesto with a little attitude just add in a good pinch of red chili flakes.
how to use basil walnut pesto
- Pesto Pizza
- Pesto Potato Salad
- Tomato burrata caprese
- Focaccia bread
- Drizzled on farrotto, smashed fingerling potatoes or Italian Potatoes
- Stirred into quinoa, risotto or mashed potatoes
- Roasted spaghetti squash
- Tossed in a panzanella or fregola pasta salad
- On garlic knots + crusty bread
- Roasted pepper soup.
Basil Walnut Pesto Recipe
Ingredients
- 2 cups Genoese basil leaves
- 1/2 cup extra virgin olive oil or as needed
- 3/4 cups walnuts or pine nuts lightly toasted and cooled
- 2 cloves garlic grated
- 1/3 cup parmigiano reggianno cheese (use pure vegetarian parmesan by Violife)
- 1 squeeze lemon juice
- the zest from 1 lemon
- 1 pinch sea salt + more to taste
Instructions
- Start by adding the nuts to a cold skillet. Turn on the heat and toast until lightly golden watching them closely to make sure they don't burn. Cool off completely.
- In the bowl of a food processor buzz up the toasted walnuts with the basil leaves and olive oil until a rustic puree forms.
- Transfer the sauce to a bowl and stir in the grated garlic, parmesan cheese, lemon zest and juice.
- Adjust seasonings to your taste with sea salt and more lemon juice. Serve promptly with pasta, pizza, sandwiches, salads, potatoes or panini.
Notes
- Storage - you can store pesto tightly covered in the fridge for up to a week. Long term it is best stored in the freezer in ice cubes trays covered with a thin layer of olive oil. Once frozen transfer the cubes to freezer bags for up to 6 months (preferably vacuum sealed so no air can get in to encourage oxidation).
- Swaps - if you aren't all that fond of basil you can replace it with baby kale, spinach or parsley, tough I will argue that by using parsley you are making chimichurri.
- Spicy - If you also love your pesto with a little attitude just add in a good pinch of red chili flakes.
- Walnuts - toasting the nuts just a little bit ads that special nutty flavor, try not to skip that step and allow them to cool off completely to prevent browning the basil.
Nutrition
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