Olive Oil and Basil Pesto with Walnuts and Parmesan
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
Course: CondimentCuisine: Italian8
servings10
minutesThis 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.
Ingredients
1cupfresh basil leaves
1/2cupgrated Parmesan cheese
1/2cupextra virgin olive oil
1/2cupuntoasted walnuts
1tspsalt
1/4tspblack pepper
Directions
- 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.
Notes
- We suggest a robust Coratina or Moraiolo extra virgin olive oil.
Discover more recipes with extra virgin olive oil.
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