Healthy Basil Walnut Pesto
Healthy Basil Walnut Pesto is a must make recipe if you grow basil and happen to have a TON of it in your garden.
Or if you just love homemade pesto, this version with walnuts has a different flavor profile and is a bit more budget friendly.
Traditionally pesto is made with pine nuts, which for some reason are insanely expensive.
Walnuts bring more nutritional value, as they are considered a superfood, plus they are more reasonably priced.
This pesto can be used fresh, or you can freeze it for several months and thaw when ready to use.
How to make Healthy Basil Walnut Pesto
You’ll need just 5 simple ingredients, plus kosher salt and pepper to get started.
First put about 5 cups of fresh basil leaves into a food processor, really packed in there.
Then add a few garlic cloves, 1/3 cup of walnuts, 1/3 cup grated parmesan, kosher salt, and pepper.
Finally, turn on the food processor and slowly drizzle in 1/2 cup of olive oil.
Then add a little more olive oil if needed.
I added a total of almost 3/4 cup to get the consistency I prefer.
I wish I could say there’s more to it, but that’s it!
BOOM… you have homemade walnut pesto in a matter of minutes 🙂
Healthy Basil Walnut Pesto can be used in SO many recipes!
I saved some to use fresh.
Then froze the rest for later in the winter when I need a little freshness in my life.
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Here are some recipes to use this Healthy Basil Walnut Pesto!
Air Fryer Pesto Prosciutto Tortilla Pizzas
A simple thin crispy pizza with some fancy ingredients made in the air fryer!
Tomato Pesto Puff Pastries
First make the homemade pesto, then make this scrumptious side dish or appetizer 🙂
Prosciutto Pesto Mozzarella Salad
Shrimp Tortellini with Pesto Cream Sauce
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Healthy Basil Walnut Pesto
Healthy Basil Walnut Pesto is an easy recipe for homemade pesto with garden fresh basil and walnuts that you can freeze or serve fresh!
Ingredients
- 4 to 5 cups fresh basil leaves
- 1/3 cup walnuts
- 1/3 cup grated parmesan cheese
- 2 cloves garlic
- kosher salt, pepper
- 1/2 to 3/4 cup olive oil
Instructions
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Put the basil, walnuts, parmesan cheese, garlic, kosher salt, and pepper in a food processor.
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Turn the food processor on and slowly pour in the olive oil until it's the consistency you prefer.
Note: Less olive oil will be thicker and more olive oil will be a thinner pesto.
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Store in a covered container in the fridge for a few days, or store in the freezer for several months.
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