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Basil walnut pesto is a great addition to meat, veggies, salads, pastas and more!

Basil Walnut Pesto

Print Recipe
This basil walnut pesto is a great addition to meats, veggies, pasta, salads, and more!
Course Snack
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 2072
Author Annalise Sandberg

Ingredients

  • 6 cups loosely packed fresh basil (145 grams)
  • 1/2 cup toasted walnuts (56 grams), or nuts of choice
  • 1/2 cup grated Parmesan cheese (50 grams)
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 - 1/2 cup olive oil (60-80 ml)

Instructions

  • Place basil, nuts, cheese, garlic, and salt in a food processor or high powered blender and pulse several times until it starts to come together but still looks pretty chunky. Scrape sides down.
  • While the food processor/blender is running add 1/4 cup of olive oil. Scrape sides down again.
  • Add more olive oil per your preference, whether you like a chunky thick pesto or a smoother sauce.
  • Use pesto right away, or keep pesto in an airtight container in the fridge for a week or more. Pesto also freezes really well.

Nutrition

Calories: 2072kcal | Carbohydrates: 16g | Protein: 33g | Fat: 215g | Saturated Fat: 35g | Cholesterol: 44mg | Sodium: 1938mg | Potassium: 745mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8029IU | Vitamin C: 28mg | Calcium: 878mg | Iron: 8mg