top of page
  • Writer's pictureSara Calderon

Basil Walnut Pesto

Updated: Nov 18, 2019

Basil Walnut Pesto
Photo by Erica Kerwien

Basil is a fragrant and beneficial herb. The flavonoids and oils in basil have both anti-inflammatory and anti-bacterial properties. There are more than 60 varieties of basil, all of which differ in appearance and taste. Classic pesto recipes generally use Italian basil or sweet basil. Since pine nuts are expensive, it's nice to know that you can use any type of nut or seed as an alternative. I happen to like walnuts but I've also made this recipe with hazelnuts or pumpkin seeds and had it turn out just as delicious.


  • ¼ cup + 2 tbsp extra virgin olive oil

  • ¼ cup grated Parmesan cheese

  • 1 - 2 garlic cloves, peeled

  • 2 cups (tightly packed) fresh basil leaves

  • ¼ cup walnuts

  • 1 teaspoon lemon juice

  • Sea salt to taste


  1. Place all ingredients into a high-speed blender or food processor and blend until smooth.

  2. Transfer pesto to a jar with a secure lid and refrigerate, if not using immediately.

  3. For longer storage, freeze pesto in ice cube trays then transfer frozen cubes to a zip-top bag. Thaw and use as a sauce or add frozen to soups, stews, or stir-frys.

0 views0 comments

Recent Posts

See All
bottom of page