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Garlic & Zest

Gourmet Cooking at Home!

Basil Walnut Pesto

Basil Walnut Pesto
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Versatility.  It’s a good thing.  Nobody likes a one-trick pony.  I feel that way about food sometimes too.  Yes, there are dishes that require exacting precision, where there can be no deviation from the ingredients or their amounts.  This Basil Walnut Pesto isn’t one of them.

 

 fresh basil

I’m talking about pesto.  To me, it is truly a multi-faceted condiment.   I decided to make a batch after a trip to the farmer’s market recently where I bought some beautiful, fragrant, fresh basil.   At the market, they sell the whole plant — roots and all.

rinsing basil

It isn’t an exaggeration to say that these plants are at least 24 inches long and take up a standard size grocery bag on their own.  So, of course, I had to make a pesto.

drying basil

Why not?  It comes together in minutes and can be used to enhance and dress so many savory dishes. 

 

 grating parmesan

Do you doubt me?  Let me explain…  of course, you can simply toss pesto into pasta and have a delicious meal.   making pesto But have you ever used it as a spread on an italian panini sandwich?  Or as a topping for grilled fish or chicken?   Thinned it out a little with additional olive oil and lemon juice and then swirled into a steaming bowl of minestrone?   adding walnuts to pesto Try pesto it instead of tomato sauce on a white pizza,  or add a tablespoon to your next vinaigrette to add another layer of flavor. Pesto tossed with green beans is an easy, flavorful side dish.   adding cheese to pesto I’m telling you pesto sauce is like that scene in Forrest Gump where Bubba is talking about all the ways to cook shrimp.  By the way, pesto goes great with shellfish, too!   blending pesto Whatever you intend to do with your pesto, I think this version is a good starting point.   Of course, if you want to get crazy, you could substitute arugula or spinach for the basil, you could use traditional pine nuts or other nuts like pecans or cashews.  

freezing pesto And here’s a fun tip:  When you have copious amounts of basil, go ahead and make copious amounts of pesto — then freeze it in silicone ice cube trays.   frozen pesto When the pesto is frozen, pop them out and transfer to a freezer-safe storage container for use whenever you need it.  That way you’re never caught empty handed.   serving pesto backlit basil walnut pesto The finished product is silky and flavorful with the vibrant basil and hint of lemon.   sidelit basil walnut pesto Basil Walnut Pesto on grilled bread Here’s yet another example of how to use your pesto – slathered on grilled bread and topped with ripe tomatoes, mozzarella and a sprinkle of chopped walnuts.  Pour a glass of wine and meet me on the patio!   Basil Walnut Pesto with tomato and mozzarella Nope, it’s definitely not a one-trick pony!

Basil and Walnut Pesto

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 130kcal
A simple pesto with a kick of red pepper!
Print Recipe

Ingredients

  • 4 cups basil leaves
  • 3 cloves garlic peeled
  • 1/2 cup walnuts toasted
  • 1/2 cup parmesan-reggiano
  • zest and juice of one lemon
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil more as needed
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon kosher salt

Instructions

  • To the bowl of a food processor or Vitamix blender add basil, garlic, walnuts, parmesan, lemon zest, juice, and red pepper flakes.
  • Pulse a few times to break down the basil.
  • In a steady stream add olive oil, pulsing until olive oil is blended into other ingredients and mixture forms a loose paste. If your pesto is too thick, add additional olive oil one tablespoon at a time until you reach the desired consistency.
  • Season with salt and pepper.
  • Enjoy!

Video

https://www.garlicandzest.com/wp-content/uploads/2017/03/basil-walnut-pesto.mp4

Nutrition

Calories: 130kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 261mg | Potassium: 51mg | Vitamin A: 465IU | Vitamin C: 1.7mg | Calcium: 70mg | Iron: 0.5mg

“Pin It” For Later!

This easy pesto recipe is ready in 15 minutes! Perfect for pastas, sandwiches and grilled seafood plus so much more. Get more ideas and some helpful tips for freezing this herbaceous sauce!

More Homemade Dips & Dressings:

Easy Homemade Russian Dressing
Lemon Herb Buttermilk Dressing
Lemon Herb Buttermilk Dressing

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Sauces & Pestos// Vegan/Vegetarian30 Comments

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Comments

  1. Shevon says

    September 8, 2019 at 2:11 PM

    This recipe is lovely and delicious! I didn’t have any lemon and it still came out wonderfully!

    Reply
    • Lisa says

      September 9, 2019 at 7:23 AM

      so glad you enjoyed it Shevon. Try it with a little lemon next time, it’s good!

      Reply
  2. LRR says

    June 3, 2018 at 12:33 PM

    Your recipe sounds great! How long does this pesto last in the regular fridge?

    Reply
    • Lisa says

      June 4, 2018 at 7:22 AM

      You can keep it for 5-7 days, but I would put a thin layer of oil over the top of the pesto to keep it fresh and bright. The oil will protect it from oxidizing.

      Reply
  3. Jess says

    May 14, 2018 at 10:27 PM

    Amazing, nutty, layered and bright pesto! What a lovely variation on a pine nut pesto. This is much better and healthier for you! Perfection! (I left out the red pepper flakes for my kids and this recipe was still amazing!) Thank you!

    Reply
  4. gena says

    December 3, 2017 at 4:33 PM

    is a serving 2 tablespoons?

    Reply
    • Lisa says

      December 3, 2017 at 4:50 PM

      Actually, I believe it’s more like 3 tablespoons — just shy of a quarter cup.

      Reply
  5. Rachel says

    October 1, 2017 at 5:18 PM

    I followed this recipe to a T and found it overpoweringly lemony despite loving lemon. I would significantly reduce the lemon.

    Reply
  6. Estelle de Bruyn says

    April 9, 2017 at 4:58 AM

    yum yum – just made a batch – have basil in my South African garden – used macadamia nuts

    Reply
    • Lisa says

      April 9, 2017 at 11:03 AM

      Lucky you! Macadamia nuts would be so buttery and amazing!

      Reply
  7. Trudy Mann says

    March 29, 2017 at 8:04 AM

    You can also freeze pesto in an 8 oz. Ball Canning jar by filling the pesto to not more than 1″ from the top and then topping with a thin layer of olive oil to protect the fresh pesto, seal and freeze. One 8 oz jar of Pesto is enough for a pasta dinner for 4-5 people. Love Pesto of all kinds, thank you for the recipe.

    Reply
    • Lisa says

      March 29, 2017 at 11:32 AM

      What a great idea, Trudy! I love your thought to add an extra layer of olive oil to protect it. Genius!

      Reply
  8. Rae says

    March 28, 2017 at 11:27 AM

    Is there anything better than fresh, homemade pesto?! I really love the flavors in simple soups and that caprese toast has me hungry again!

    Reply
    • Lisa says

      March 28, 2017 at 1:04 PM

      Food on toast is always the best — these were actually grilled sourdough toasts — and they’re super yummy!

      Reply
  9. Emily @ Recipes to Nourish says

    March 28, 2017 at 11:23 AM

    Love all of that beautiful basil and parmigiano-reggiano! I LOVE pesto, it’s one of my favorites and we tend to make a lot of it when basil is in season. I love that you freeze the pesto, that’s such a great idea.

    Reply
    • Lisa says

      March 28, 2017 at 1:04 PM

      Freezing is the best for me, because I have a VitaMix blender and I need at least a cup of something to make it “blend”. But 1-2 cups of pesto is just too much for one recipe, therefore, I freeze. Definitely use silicone ice cube trays though — it’s virtually impossible to get out of regular trays unless you defrost it — and then — what’s the point?

      Reply
  10. Andrea @ Cooking with Mamma C says

    March 28, 2017 at 11:03 AM

    Oh my gosh, what gorgeous basil you found! Your pesto sounds wonderful, and I love all of your suggestions for using it in various dishes. Beautiful photos too!

    Reply
    • Lisa says

      March 28, 2017 at 1:01 PM

      Thanks, Andrea! Pesto is an absolute must for spring and summer!

      Reply
  11. Platter Talk says

    March 28, 2017 at 10:40 AM

    I just bought a basil plant and have great plans for it. Do you propagate your buds? I do through out the growing season and end up with a ton! Your pest is on the “to do” list. Freezing is an excellent idea, too.

    Reply
    • Lisa says

      March 28, 2017 at 1:00 PM

      Propagate what? Who? I’m gonna need a step-by-step on that — you are talking to a BLACK THUMB!

      Reply
  12. Karen @ Seasonal Cravings says

    March 28, 2017 at 10:24 AM

    So gorgeous and fresh. I cannot wait to start growing basil in my garden. Love that tip to freeze it – what a great idea!

    Reply
  13. Hope says

    March 27, 2017 at 11:30 PM

    This looks like an absolutely delicious pesto! Pesto is so versatile isn’t it? I love it how it can compliment so many dishes!

    Reply
    • Lisa says

      March 28, 2017 at 8:10 AM

      I feel the same way about it, Hope!

      Reply
  14. brandidcrawfordgmailcom says

    March 27, 2017 at 7:39 PM

    I love your tips! And this recipe looks delish!

    Reply
  15. Debra C. says

    March 27, 2017 at 7:16 PM

    Our market sells it in a large bunch also, what a great idea to make it into pesto. The freezer tip is a great idea too!!

    Reply
    • Lisa says

      March 27, 2017 at 7:53 PM

      When you’ve got that much basil, pesto is a must!

      Reply
  16. Stephanie@ApplesforCJ says

    March 27, 2017 at 7:05 PM

    That basil plant looked perfect. I love pesto so thanks for sharing about the tip about freezing. Next time I find a good basil plant I’m going make some of this 🙂

    Reply
    • Lisa says

      March 27, 2017 at 7:53 PM

      Let me know how it works for you, Stephanie

      Reply
  17. Angela says

    March 27, 2017 at 6:03 PM

    This recipe looks so delicious and refreshing. I agree that sometimes you don’t want a recipe that is set in stone.

    Pesto is so amazing, I love how you’ve used it.

    Reply
    • Lisa says

      March 27, 2017 at 6:19 PM

      Thank you, Angela! I’ve got a bunch more pesto ideas coming soon!

      Reply

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