Basil Walnut Pesto Recipe
Basil Walnut Pesto Recipe
Description
Create this delicious Basil Walnut Pesto in fewer than ten minutes, freeze for future use, and enjoy wholesome, fresh pesto year-round, courtesy of Glenda’s Farmhouse. From pasta to soups, dips, and sandwiches, make your meal planning more nutritious and tasty with this recipe.
Ingredients
Instructions
-
- Add the basil, parsley, Parmesan cheese, walnuts, and garlic to a food processor.
- Pulse to a coarse texture, about 7-9 pulses.
- Allow the motor to continue and slowly add the olive oil until the mixture’s texture is smooth.
- Add salt and pepper to taste.
Note
Important Notes:
- Improve the flavor even more by toasting the walnuts in a skillet over medium heat for 2-5 minutes, stirring occasionally, before making the pesto. (Keep in mind that raw walnuts have greater nutritional value than toasted ones, so either choice is a trade-off.)
- Roast the garlic before making the pesto for an enhanced flavor.
- The green parsley serves to compensate for the browning of the basil that happens during processing.
- Store this pesto in the refrigerator for a max of four days and in the freezer for up to six months. Add a layer of olive oil on top of the pesto to prevent oxidation when stored short or long term.
- Swap the parsley for 2 cups of packed kale and reduce the basil to 1 cup for a more nutritious pesto.
- For a spicier pesto, add ¼ tsp of crushed red pepper flakes before pulsing.
- Additional flavor variety is possible by incorporating lime juice and balsamic vinegar.
- The yield of this recipe pairs with one pound of pasta. This pesto is also great as a protein rub, bread topping, dip mixer, egg topper, pizza sauce, sandwich condiment, salad dressing additive, veggie topper, meat sauce, and soup garnish.
For this delicious Basil Walnut Pesto Recipe, we suggest Glenda’s Farmhouse Walnuts, a wholesome ingredient within our catalog. To order your supply, do so online or call 530-839-2236. We welcome feedback; contact us online by following this link.