Simple to make walnut basil pesto with only 6 ingredients but hold on a second … this is NOT a traditional Italian pesto.
Now, for all you purists out there, chill out, sometimes it’s okay to try something different. You know, bust out of your perfect pine nut pesto box.
Okay, so you’ve probably figured out this recipe doesn’t have pine nuts. Now, hold on to your socks, it does not have shredded cheese either. And finally, I didn’t grind together the ingredients in my mortar and pestle either, although you can, I, however, choose to use my food processor to do all the work. These are modern times people, embrace the technology.
Seriously, it doesn’t matter, whether you hit the pulse button on your food processor or decide you want a bicep workout involving you and your mortar and pestle. The ingredients in this recipe will taste great all blended together.
This pesto recipe comes together in minutes. Just put everything together except the olive oil and blend. Once the main ingredients are smashed together, slowly drizzle in the olive oil which brings the pesto together.
As you can see from the picture I prefer a chunkier pesto texture. Depending on how you will be using the pesto, blend longer for a smoother texture which works great if you’re wanting to use the pesto as a pizza topping or blend less for a chunkier texture if you’re going to use it as a dip. There is no right or wrong, it all comes down to preference.
My last word on my Walnut Pesto is regarding the star ingredient. Walnuts are a truly amazing nut. They are packed full of healthy omega fats which your brain loves. Walnuts are also full of minerals including iron which is a mineral I am always needing more of. Eating walnuts on their own or blended into any recipe ups your nutrition game like crazy.
If you decide to try out this recipe I hope you enjoy it as much as I do!
- 1 cup walnuts
- 1 cup basil, loosely packed
- 1 garlic clove
- 1/2 lemon, juiced
- 1/2 tsp salt
- 1/4 cup olive oil
- Prep the ingredients before putting into your food processor. I like to roughly chop up the basil and garlic.
- Place your walnuts, basil, garlic, lemon juice and salt in your food processor and give it a whirl a few times to combine.
- Running your processor at its low speed, slowly drizzle in the olive oil. This allows the oil to get to know all the other ingredients intimately or some fancy folks say the oil emulsifies.
- Run your food processor until you have reached your desired pesto texture. I like a chunkier pesto so I don't blend too much but if you like a smoother texture run that sucker for longer until your happy.
- Once done put in a bowl and keep in the fridge. The pesto should last for at least 3 days.
- Now there is no end to the use of pesto. I've used it as a sandwich spread, pizza sauce, dip for veggies or just to lick off the spoon. Don't limit yourself, use it on whatever you choose.