Basil Walnut Pesto Recipes

BASIL-WALNUT PESTO

Steps:

• Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
• Blend until thoroughly combined.
• Add Parmesan and butter (if using) and blend 5-10 seconds more.
• Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
• Serve over pasta with bread and salad.

BASIL WALNUT PESTO

Steps:

• In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
• With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.

THE BEST BASIC PESTO

Steps:

• Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
• Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it's frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

BASIL WALNUT PESTO

Steps:

• Pulse together basil and walnuts in a food processor (I used my mini one for this batch - easy clean up - but feel free to double the recipe if you're in need of a bigger batch). Add garlic and olive oil. Pulse again. Add cheese, lemon juice and salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Store in an air tight container in the refrigerator. Add more olive oil before serving, if taken straight from the fridge.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

WALNUT BASIL PESTO

Steps:

• Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.