Homemade Basil Walnut Pesto

Brianna Hughes

This homemade basil walnut pesto is fresh, vibrant, and comes together in just minutes. Made with fragrant basil, toasted walnuts, Parmesan cheese, garlic, olive oil, and a squeeze of fresh lemon juice, it's perfect for tossing with pasta, spreading on sandwiches, or spooning over grilled chicken and vegetables.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 1 Cup

Cuisine: Italian

Calories: 133

Ingredients Method Notes

Ingredients

2 cups fresh basil leaves packed, rinsed, and dried
2 garlic cloves I used minced garlic
1/4 cup walnuts can also use pine nuts
1/4 cup freshly grated parmesan cheese
1 tsp lemon juice
1/4 cup olive oil divided
salt and pepper to taste

Method

In a food processor or mixer, add basil, walnuts, garlic, parmesan cheese, lemon juice, salt, pepper, and 2 tbsp olive oil. Blend slightly.
While mixing, drizzle in the remaining olive oil until a finely chopped sauce is formed. Add more oil if desired to reach the consistency of your liking. Do NOT overmix or you will end up with a paste.
Enjoy!

Notes

Storage: Store homemade basil walnut pesto in an airtight container or jar in the refrigerator for up to a week. You may also freeze for longer storage. Let thaw before using.