Walnut Basil Pesto Recipe – Easy Homemade Italian Flavor

Last Updated on 2 months by Neha Deshmukh

Walnut Basil Pesto Recipe – Easy Homemade Italian Flavor

Hey everyone! I’m so excited to share this Walnut Basil Pesto recipe with you. It’s a total game-changer, and honestly, once you make pesto at home, you’ll never go back to the store-bought stuff. The flavor is just so much brighter and fresher. I first made this when I was trying to recreate a pesto I had in Italy, and after a few tries, I think I nailed it! It’s incredibly easy, takes just a few minutes, and is seriously versatile. Let’s get started!

Why You’ll Love This Recipe

This Walnut Basil Pesto is a burst of sunshine in a jar! It’s packed with fresh basil, nutty walnuts, and fragrant garlic. It’s way more flavorful than anything you can buy, and you control exactly what goes into it. Plus, it’s ready in under 10 minutes – perfect for a quick weeknight meal or a last-minute gathering. Honestly, it’s a little bit of Italy in your kitchen!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious pesto:

• 5 cups fresh basil leaves
• ½ cup walnuts
• ½ cup olive oil (plus more, to adjust consistency)
• 1 tsp crushed garlic
• ½ cup grated parmesan cheese
• 1 tsp freshly cracked black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really makes a difference here!

• Walnut Variety: I prefer using English walnuts for their mild, buttery flavor. But feel free to experiment!
• Basil Freshness: Seriously, use fresh basil. It’s the star of the show. Look for bright green leaves with no dark spots.
• Olive Oil Quality: A good quality extra virgin olive oil is key. It adds so much flavor. Don’t skimp here!
• Parmesan Cheese Type: Traditionally, this is made with Parmigiano-Reggiano, but Grana Padano is a fantastic (and often more affordable) alternative. Both are delicious and add that lovely salty, umami flavor.

Step-By-Step Instructions

Alright, let’s make some pesto! It’s super simple, I promise.

1. First, give those basil leaves a good wash and pat them completely dry. Wet basil will make your pesto watery.
2. If you like a more intense walnut flavor (and I do!), lightly toast the walnuts in a dry skillet for a few minutes. Keep a close eye on them – they burn easily!
3. Pop the toasted walnuts into a food processor and give them a quick pulse until coarsely ground.
4. Now, add the basil leaves, about ½ cup of olive oil, the garlic, and a pinch of salt to the food processor.
5. Blend everything together until it’s nice and smooth. You might need to scrape down the sides a few times.
6. If the pesto is too thick, add a little more olive oil, a tablespoon at a time, until you reach your desired consistency. I like mine slightly loose.
7. Finally, add the parmesan cheese and black pepper. Give it a few more pulses to combine.
8. Taste and adjust the seasoning with more salt if needed.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-process the pesto! You want it to be smooth, but not completely pureed.
• Adding a little ice water (a tablespoon at a time) can help keep the basil bright green while processing.
• If you don’t have a food processor, you can use a mortar and pestle – it’s more work, but the flavor is incredible!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pesto Adaptation: Swap the parmesan cheese for nutritional yeast. It gives a similar cheesy flavor!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your parmesan cheese to be sure.
• Spice Level – Red Pepper Flakes: My friend Maria loves adding a pinch of red pepper flakes for a little kick.
• Regional Italian Variations – Sicilian Pesto: My Nonna used to add a few tomatoes and pine nuts to her pesto – it was amazing!

Serving Suggestions

Okay, so what do you do with this pesto? The possibilities are endless!

• Toss it with pasta (obviously!).
• Spread it on sandwiches or wraps.
• Use it as a pizza base instead of tomato sauce.
• Stir it into scrambled eggs or omelets.
• Serve it with grilled chicken or fish.

Storage Instructions

Homemade pesto is best enjoyed fresh, but it will keep for a few days.

• Store it in an airtight container in the refrigerator for up to 5 days.
• To prevent browning, drizzle a thin layer of olive oil over the top before sealing.

FAQs

Got questions? I’ve got answers!

• How long does homemade pesto last in the refrigerator? About 5 days, if stored properly in an airtight container.
• Can I freeze pesto? Absolutely! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 3 months.
• What’s the best way to revive pesto that has browned? Stir in a tablespoon of fresh olive oil and a handful of fresh basil leaves.
• Can I use other nuts besides walnuts? Yes! Pine nuts are traditional, but almonds or pistachios also work well.
• What can I do with leftover pesto? Honestly, there’s no such thing as too much pesto! But if you have extra, you can freeze it, or use it to make pesto-stuffed chicken or pesto-topped bruschetta.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!