Authentic Basil Pesto Recipe – Walnuts & Parmesan Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Basil Pesto Recipe – Walnuts & Parmesan Blend

Hey everyone! There’s just something magical about a vibrant, fresh pesto. It instantly elevates pasta, sandwiches, or even a simple piece of grilled chicken. I first made this recipe years ago, trying to recreate the pesto I had in a tiny trattoria in Italy, and honestly? It’s pretty darn close! This walnut and parmesan blend is my go-to – it’s quick, easy, and bursting with flavour. Let’s get into it!

Why You’ll Love This Recipe

This basil pesto recipe is a winner for so many reasons. It’s incredibly fast – ready in just 10 minutes! Plus, it uses simple ingredients you likely already have in your kitchen. But the best part? The flavour is amazing. The combination of fresh basil, crunchy walnuts, sharp parmesan, and fragrant garlic is just… chef’s kiss! It’s a little slice of sunshine in a jar.

Ingredients

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

• 1 ½ cups Fresh Basil leaves
• ½ cup Walnuts
• 2 Garlic cloves
• ½ cup Parmesan cheese, grated
• ⅓ cup Olive oil
• Salt to taste
• Pepper powder to taste

Ingredient Notes

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

• Walnut Pesto Variation: I love walnuts in this pesto for their slightly earthy flavour, but pine nuts are the traditional choice. Feel free to swap them out if you prefer! About the same quantity (½ cup) will work perfectly.
• Parmesan Cheese Quality: Seriously, splurge a little on good quality parmesan. The flavour difference is huge. Look for Parmigiano-Reggiano if you can – it’s the real deal. Pre-grated parmesan often contains cellulose, which can affect the texture.
• Olive Oil Type – Extra Virgin Recommended: Extra virgin olive oil is your best friend here. It has a richer flavour and a beautiful aroma that really shines through in the pesto. Don’t use anything too harsh or overly refined.

Step-By-Step Instructions

Alright, let’s make some pesto! It’s so easy, you won’t believe it.

1. First, give those beautiful basil leaves a good rinse and pat them completely dry with a kitchen towel. Wet basil will make your pesto soggy.
2. Now, toss the basil leaves, garlic cloves, and walnuts into your food processor. Pulse a few times until everything is coarsely chopped. Don’t overdo it – we want some texture!
3. With the food processor running, slowly drizzle in the olive oil. Watch as it transforms into a gorgeous, smooth, green emulsion. It’s so satisfying!
4. Next, add in the grated parmesan cheese and blend again until it’s fully incorporated.

5. Finally, season with salt and pepper to your liking. Taste as you go – everyone’s preference is different!

6. Transfer your beautiful pesto to an airtight container. Pour a thin layer of olive oil over the top to help preserve it and prevent browning. Refrigerate for up to 4 days.

Expert Tips

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

• Don’t have a food processor? No problem! You can use a mortar and pestle – it takes a little more elbow grease, but the flavour is incredible.
• For a smoother pesto, process for a little longer. But be careful not to over-process, or it can become bitter.
• If your pesto is too thick, add a little more olive oil, one tablespoon at a time, until it reaches your desired consistency.

Variations

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

• Vegan Pesto Adaptation: My friend, Sarah, is vegan and loves this pesto with nutritional yeast instead of parmesan. It gives it a cheesy flavour without the dairy!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your parmesan cheese to be sure.
• Spice Level – Adding Red Pepper Flakes: If you like a little heat, add a pinch of red pepper flakes to the food processor.
• Summer/Winter Basil Variations: In the winter, when basil isn’t as readily available, you can use a mix of basil and spinach for a similar flavour profile.

Serving Suggestions

Okay, now for the fun part – eating! This pesto is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• Tossed with pasta (obviously!)
• Spread on sandwiches or wraps
• As a dip for crusty bread
• Mixed into scrambled eggs
• As a topping for grilled chicken or fish

Storage Instructions

To keep your pesto fresh for as long as possible:

• Store in an airtight container in the refrigerator for up to 4 days.
• Always top with a thin layer of olive oil to prevent browning.

FAQs

Got questions? I’ve got answers!

• What is the best basil to use for pesto? Genovese basil is the traditional choice, as it has a sweet and slightly peppery flavour. But any fresh basil will work!
• Can I make pesto without a food processor? Yes! A mortar and pestle works beautifully, though it requires more effort.
• How can I prevent my pesto from turning brown? The olive oil layer on top helps, but you can also add a squeeze of lemon juice to the pesto.
• What are some good substitutes for walnuts in pesto? Pine nuts are the classic substitute, but you can also use almonds or cashews.
• Can I freeze pesto for longer storage? Absolutely! Freeze in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 3 months.

Enjoy making (and eating!) this delicious pesto. Let me know in the comments how it turns out for you!