Basil Walnut Pesto
on Oct 01, 2021, Updated Nov 18, 2022
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Easiest most delicious walnut pesto. I know you have basil growing out of control like I do so let’s make a “walnut” pesto. It can be stored in the freezer for 3-4 months or you can even freeze it in an ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
Walnut Pesto
Easiest most delicious walnut pesto. I know you have basil growing out of control like I do so let’s make a “walnut” pesto. It can be stored in the freezer for 3-4 months or you can even freeze it in an ice-cube tray for individual portions too.
Ingredients
- 2 cups fresh basil leaves
- 1-2 garlic cloves, I like more but it’s up to you
- ⅓ cup walnuts or pine nuts
- pinch of salt
- 1/2-3/4 cup grated parmigiano
- ½ cup olive oil or until desired consistency, could be less
Instructions
- Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly.
- Add the grated parmesan, pinch of salt and blitz again.
- Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency.
Video
Notes
You can use hemp hearts or seeds if you are nut-free. Pecorino Romano cheese instead of parmesan is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
You can use it within 5-7 days in the fridge or freeze in a jar for 3-4 months.
You can also freeze it in an ice cube tray and once it’s frozen you can transfer those ice cubes into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken or shrimp or anything else you love.
You can use it within 5-7 days in the fridge or freeze in a jar for 3-4 months.
You can also freeze it in an ice cube tray and once it’s frozen you can transfer those ice cubes into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken or shrimp or anything else you love.
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