Homemade Basil Walnut Pesto is a flavorful alternative to traditional pesto recipes and a great way to use fresh basil!
Full of flavor and nutrients, this Basil Walnut Pesto only requires 5 ingredients to make! Traditional pesto is made with pine nuts but I rarely have any pine nuts at home. I almost always have walnuts stocked in my pantry, and they work wonderfully in homemade pesto. The perfect solution!
The added bonus of using walnuts to make pesto is that they are a source of the plant-based omega-3, ALA (2.5g/oz). You’ll also find 4 grams of protein and 2 grams of fiber in a 1-ounce serving of walnuts.
With the extra time spent at home this spring, I decided to start several plants from seed and basil was one of them. I gave several small plants away to friends and kept a few for myself which has provided a steady supply of fresh basil all summer long! Over the past few weeks, I’ve whipped up this Basil Walnut Pesto as I’ve needed it but in the next couple weeks, I’ll make a big batch of pesto and portion it out into ice cube trays to freeze. It’ll be so nice to have homemade pesto ready to use this winter in soups and pasta dishes!
Ways to Use Pesto
Pesto can be used in so many ways but here are a few ideas for how to use it:
- as a sauce for pasta or pizza
- mixed into a red sauce for pasta or pizza
- as a marinade for chicken and fish
- spread onto sandwiches or toast
- add a dollop to soups like Minestrone or Vegetable soup
For a quick lunch, I like to spread a thin layer of the Basil Walnut Pesto on a piece of toasted ciabatta bread and top it with mozzarella, fresh tomatoes, and a sprinkle of salt. So simple and so tasty! I usually envision that I’m sitting somewhere along the coast of the Mediterranean while enjoying this combo. A girl can dream, right?
Basil Walnut Pesto
Ingredients
- 1 cup basil leaves
- 1/3 cup extra-virgin olive oil
- 1/2 cup walnuts
- 2 small garlic cloves minced (about 2 teaspoons)
- 0.5 ounce Parmesan cheese
- 1/4 teaspoon salt
Instructions
- 1. Rinse basil leaves and pat dry with a paper towel.
- 2. Combine all ingredients into a blender or a small food processor. Process until no large chunks remain.
- 3. Store pesto in an airtight container in the refrigerator for up to 7 days.
Nutrition
Looking for more recipes using basil? Try these!
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