This year, I celebrated my birthday in the most unexpected and heartwarming way: in Como, Italy, with my son and my granddaughter—three generations who all share the same birthday. We decided to meet there to be near my daughter-in-law’s family, who live just outside the lake region.
I wasn’t prepared for the kindness that greeted me. A few of their relatives arrived with flowers and gifts, and one cousin from Parma brought a huge wedge of Parmigiano-Reggiano and a bottle of aged balsamic vinegar. I was honestly speechless. It was such a thoughtful, generous surprise—and one that couldn’t have been more appreciated.
Basil, Cooler Weather & a Calling for Pesto
Back home on the Portuguese coast, my overflowing basil plants were just starting to wilt with the cooler weather and needed to be harvested. Between the basil and that glorious block of cheese tucked safely into my luggage, the universe was clearly nudging me toward a batch (or two) of pesto.
So over the weekend, I trimmed the basil, toasted a handful of organic walnuts, grated copious amounts of Parmigiano, and made two double batches of pesto: one for immediate use and one, slightly adapted, for freezing to enjoy through the winter months.
Store-Bought vs. Home-Made
While store-bought pesto is convenient, often delicious, and, I admit, I use it often, it just can’t compare to the bright, vivid flavor of freshly made pesto. There’s something about the fragrance of just-picked basil and the warmth of toasted walnuts that makes homemade pesto feel like such a treat, and so simple to prepare and satisfying.
Last night we tossed the fresh pesto with penne, veggies we had on hand, and some leftover salmon—simple, vibrant, and absolutely delicious.
Why This Pesto Is Good for You
- Basil: Anti-inflammatory, antioxidant-rich, and contains plant compounds like eugenol and rosmarinic acid that help calm inflammation and support immune function.
- Walnuts: Rich in omega-3 fatty acids, which support brain health, heart function, and balanced energy.
- Garlic: Natural immune support. Garlic contains allicin, known for its antimicrobial and cardiovascular benefits. A small amount goes a long way nutritionally.
- Olive Oil: Extra-virgin olive oil provides monounsaturated fats and antioxidants, supporting brain function, hormone balance, and healthy inflammation levels.
- Parmigiano-Reggiano: Naturally aged and nutrient-dense, true Parmigiano is rich in protein and calcium, naturally low in lactose, and contains beneficial enzymes from long aging.
Toasted Walnut and Basil Pesto
Ingredients
- 2 cups packed fresh basil leaves tender upper stems okay
- 1/2 cup walnuts lightly toasted
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt more to taste
- Freshly ground black pepper
- 1/2 cup grated Parmigiano-Reggiano add after thawing if freezing
- 1/4 teaspoon lemon juice
Instructions
Instructions (Fresh Use)
- Gather ingredients
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes, until fragrant. Cool slightly.
- Pulse basil, walnuts, and garlic in a food processor until finely chopped.
- Add cheese, salt, pepper, and lemon juice. Pulse to combine.
- With the motor running, stream in olive oil until the pesto is smooth but still textured.
- Taste and adjust seasoning. Use immediately or refrigerate.
Freezer Instructions
- Omit the cheese and stir it in after thawing.
- Add 1–2 teaspoons lemon juice to help preserve the bright green color.
- Optional: Blanch basil for the most vibrant green (10–12 seconds in boiling water, then ice bath and pat dry).
- Blend basil, walnuts, garlic, salt, and olive oil as above.
- Spoon into ice cube trays or small containers, smooth the top, and add a thin layer of olive oil.
Freeze up to 6 months.
- To use after thawing: Stir in grated Parmigiano (2–4 tablespoons) and a splash more olive oil if needed.
Cook’s Tip: Basil Stems
- Tender basil stems are perfect for pesto—if they snap easily, they’ll blend smoothly and taste just like the leaves, but don't use the tough woody stems.
Notes
Tender basil stems are perfect for pesto—if they snap easily, they’ll blend smoothly and taste just like the leaves.
Avoid thicker, woody stems, which can add bitterness or a fibrous texture. Vegan Variation
Replace Parmigiano with 2–3 tablespoons nutritional yeast.
Add it after thawing for the best flavor and texture.
Nutrition
You may also like:
DREAMY EGGPLANT PARMESAN
Roasted Tomato and Fresh Arugula Spaghetti
DELICIOUS VEGAN SOFRITOS
Discover more from A Nourished Life by Eva Marie
Subscribe to get the latest posts sent to your email.
