Walnut Pesto
Published: Nov 2, 2025
Image info
Total: 10 min
Prep: 10 min
Cook: 0 min
Shopping: Disabled
Cooking Mode: Off
Ingredients
Ingredients
2 cups (60g) Fresh basil leaves (packed)
0.5 cups (50g) Walnuts
2 count Garlic cloves
0.5 cups (45g) Parmesan cheese (grated)
0.5 cups (110g) Extra Virgin Olive oil
0.5 tsp Salt
Directions
- Add basil, walnuts, garlic, Parmesan, and salt to a food processor.
- Pulse several times until ingredients are roughly chopped.
- While the processor is running, slowly drizzle in olive oil until a thick, smooth paste forms.
- If blending without much olive oil, scrape down sides frequently and pulse in short bursts until desired texture is reached.
- Taste and adjust salt if needed.
- Use immediately or store in an airtight container in the fridge for up to 1 week. For longer storage, freeze in portions.
Tips:
- If your food processor blade slips, it may be overloaded or under too much resistance. Consider blending in smaller batches or adding a splash more oil for lubrication.
- When serving with pasta, save a few tablespoons of pasta water and mix it in with the pesto to help it coat the noodles smoothly and stretch the sauce.