`Olive Oil and Basil Pesto with Walnuts and Parmesan |

Olive Oil and Basil Pesto with Walnuts and Parmesan

This vibrant, spicy pesto makes an incredible addition to any pasta or sandwich dish you might be making. Make sure to keep a bit on hand and always have the option of delicious home-made pesto!
Olive Oil and Basil Pesto with Walnuts and Parmesan
Olive Oil and Basil Pesto with Walnuts and Parmesan
Sep. 5, 2020
Paul Kostandin

Pesto is one of those super sim­ple condi­ments that are so easy to keep in the fridge and will dra­mat­i­cally improve the qual­ity of many of your meals. Basil is easy to come by in the sum­mer months, and a cold pasta salad with a touch of basil pesto is an amaz­ing addi­tion to any sum­mer bar­be­cue spread. Most peo­ple swear by lemon in their pesto, I like to keep mine lemon free, it stays bright green longer, and I can always add a touch of lemon when I add the pesto to a given dish. 

This pesto recipe uses wal­nuts instead of pine-nuts, but feel free to sub­sti­tute what­ever nuts you might have lying around your kitchen or omit them entirely if you are aller­gic. Try using a lighter, more del­i­cate olive oil in this recipe and let the fresh basil shine through!


Olive Oil and Basil Pesto with Walnuts and Parmesan

5 from 2 votes
Course: CondimentCuisine: Italian


Prep time



This bright vibrant pesto is an absolutely essen­tial addi­tion to your pantry sta­ples. Keep this incred­i­ble condi­ment on hand and expand your options for lunch or din­ner.


  • 1 cup fresh basil leaves

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup extra vir­gin olive oil

  • 1/2 cup untoasted wal­nuts

  • 1 tsp salt

  • 1/4 tsp black pep­per


  • Combine all of your ingre­di­ents in a food proces­sor or a blender. 
  • Pulse the mix­ture to allow it chop evenly at the begin­ning and then let the proces­sor or blender run until the pesto is well chopped and smooth. 
  • Transfer the pesto to an air­tight con­tainer and keep it refrig­er­ated until ready to use. 
  • This pesto will keep for up to 5 days in the refrig­er­a­tor. 


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