Easy Walnut Pesto (Small batch and large batch)
Aromatic pesto with fresh basil leaves, pungent garlic, salty parmesan, and crunchy walnuts. This recipe makes a small batch. If you desire a big batch double or triple the recipe amounts.
Ingredients
- ¼ cup walnuts
- 1 cup fresh basil no stems, lightly packed
- ⅓ cup parmesan cheese freshly grated and lightly packed
- 1 garlic clove
- 1 tsp lemon zest
- 1 tbsp lemon juice
- generous pinch of salt I used 1/4 tsp kosher salt
- pepper to taste
- ⅓ cup extra virgin oil cold-pressed preferred
Instructions
- Add the walnuts, basil leaves, grated parmesan cheese, garlic clove, lemon zest, salt, and pepper into the food processor, close the lid, and pulse a few times to break down larger pieces.
- Now that the pieces are smaller, process on low while pouring in the lemon juice. Once the lemon juice is added, next add the olive oil while it is still processing.
- Pause to scrape down the sides and catch any ingredients that failed to hit the blade.
- Continue processing until fairly smooth.
- Enjoy with warm pasta or store in a container with a lid and place into the fridge for up to 4 days.
Notes
How long does this walnut pesto last? Up to 4 days in the fridge.
Can I use avocado oil instead? I would not recommend it.
What can I use Instead of parmesan cheese? Grana Padano or Pecorino would work well in this recipe.
I used rennet-free parmesan cheese.
Equipment
food processor
Measuring cups and spoons
Rubber scraper
Nutrition
Serving: 1cupCalories: 973kcalCarbohydrates: 8gProtein: 17gFat: 100gSaturated Fat: 17gPolyunsaturated Fat: 22gMonounsaturated Fat: 58gCholesterol: 23mgSodium: 538mgPotassium: 262mgFiber: 3gSugar: 2gVitamin A: 1534IUVitamin C: 14mgCalcium: 476mgIron: 2mg
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