Toasted Walnut and Basil Pesto
Servings: 1 cup
Calories: 1554kcal
A vibrant pesto made with fresh basil, toasted walnuts, garlic, and olive oil. It’s bright, aromatic, and naturally gluten-free, with a rich, balanced texture that works beautifully on pasta, roasted vegetables, sandwiches, or as a freezer-friendly staple for quick meals.
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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
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.
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.
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
Calories: 1554kcal | Carbohydrates: 13g | Protein: 29g | Fat: 159g | Saturated Fat: 27g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 88g | Cholesterol: 34mg | Sodium: 1970mg | Potassium: 472mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2935IU | Vitamin C: 12mg | Calcium: 747mg | Iron: 4mg