Homemade Walnut Pesto (Better Than Classic)
I make a lot of pesto, but this walnut pesto might be the best yet—at least according to my husband. It’s packed with classic basil flavor, toasted walnuts for depth, and plenty of grated Parmesan for richness. Make it ahead, freeze extras, and use it on everything from pasta and sandwiches to eggs and pizza.
Servings: 8 servings
Calories: 182kcal
Equipment
Food processor fitted with blade attachment
Ingredients
- 2 cups fresh basil leaves, packed
- ¼ cup walnuts, toasted
- 1 large garlic clove
- 1 tsp lemon zest, plus 1 Tbsp fresh lemon juice
- ½-¾ cup extra virgin olive oil
- ½ cup Parmigiano Reggiano, grated
Instructions
- Finely pulse ingredients. Place the basil, toasted walnuts, garlic, lemon zest, and lemon juice in a food processor fitted with blade attachment. Secure the lid, the pulse until very finely chopped.
- Drizzle in olive oil. With the motor running, slowly drizzle in the extra virgin olive oil, beginning with ½ cup, and increasing to ¾ cup, as needed. You want the sauce to be liquidy, with excess olive oil, as the cheese will help to thicken the sauce.
- Stir in the Parmesan. Transfer the sauce to a bowl, then stir in ½ cup grated Parmesan cheese. Taste and adjust seasoning, as needed.
Nutrition
Calories: 182kcal | Carbohydrates: 1g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg
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