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Basil Pesto

A fresh, vibrant basil pesto made with toasted walnuts in place of pine nuts, Parmigiano and garlic. Toss with pasta, swirl into soup, or spread on sandwiches.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Italian
Keyword: basil pesto, pesto, walnut pesto
Servings: 8 servings
Author: Jennifer Pallian BSc, RD

Ingredients

  • 3 cups basil
  • 3 cloves garlic
  • ⅓ cup grated Parmigiano Reggiano
  • ⅓ cup toasted walnuts
  • ⅓ cup olive oil
  • salt
US Customary - Metric

Instructions

  • Combine the basil, garlic, Parmigiano Reggiano and walnuts in a food processor; pulse, stirring occasionally, until all the basil leaves are minced. With the food processor running, drizzle in the olive oil. Season with salt to taste.

Notes

Walnut swap: Toasted walnuts stand in for pine nuts — more affordable and just as rich and toasty.
Toast the nuts: A quick toast deepens their flavour; cool before adding.
Keep it green: Press plastic wrap onto the surface or float a little oil on top to prevent browning.
Freeze in cubes: Freeze pesto in an ice cube tray for easy single portions.

Nutrition

Calories: 120kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 60mg | Fiber: 1g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg