Basil Walnut Pesto Recipes

BASIL WALNUT PESTO

Basil Walnut Pesto image

This Basil Walnut Pesto is ready in 10 minutes or less, and you don't even need the pricey pine nuts to make it. Turn your summer basil bumper crop into pesto and freeze it for the darkest days of winter. You'll be glad you did!

Provided by Meggan Hill

Categories Pantry

Time 10m

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves (packed)
1 cups fresh parsley (packed (see note 1))
1/4 cup Parmesan cheese (about 1 ounce)
1/4 cup walnuts (about 1 ounce (see note 2))
3 cloves garlic ((see note 3))
1/2 cup olive oil
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 161 kcal, ServingSize 2 tbsp, Carbohydrate 2 g, Protein 2 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 55 mg, Fiber 1 g, Sugar 1 g

BASIL-WALNUT PESTO

Basil-Walnut Pesto image

This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.

Provided by dahlia

Categories Spreads

Time 12m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

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

BASIL WALNUT PESTO image

Categories Condiment/Spread Herb Quick & Easy

Number Of Ingredients 7

Ingredients

1 cup packed fresh basil leaves, rinsed and dried
1/4 cup coarsely chopped walnuts
4 tbsp freshly grated parmigiano-reggiano
1/4 cup good extra virgin olive oil
1 large garlic clove
big squeeze of fresh lemon juice
salt and pepper to taste

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.

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