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Basil-Walnut Pesto

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Pulse basil, toasted walnuts, Parmesan, garlic, and olive oil into a textured weeknight pesto.

Prep: 10 minutesCook: 5 minutesTotal: 15 minutesMakes: About 1 cup
Basil-Walnut Pesto served and ready to eat

What you need

  • 1/2 cup walnut halves
  • 2 packed cups fresh basil leaves, rinsed and thoroughly dried
  • 1 small garlic clove
  • 1/2 cup finely grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil, plus more as needed
  • 1 teaspoon lemon juice
  • Black pepper to taste

Method

  1. Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, then cool completely.
  2. Add the walnuts and garlic to the work bowl and pulse until coarsely chopped.
  3. Add the basil, Parmesan, salt, and pepper. Pulse in short bursts, scraping the bowl once, until finely chopped.
  4. With the machine running, stream in the olive oil through the feed tube. Stop as soon as the sauce comes together, then stir in the lemon juice.

Food processor lesson

Dry the basil well and cool the nuts before processing. Extra moisture thins the sauce, while warm ingredients can dull its color.

Short pulses let you inspect the texture. Continuous high-speed processing can overwork the basil and turn a textured pesto into a paste.

Storage

Press a thin layer of olive oil or reusable wrap directly against the surface and refrigerate in a clean container for up to three days.

For longer storage, freeze small portions and add fresh cheese after thawing if you prefer a brighter flavor.

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Safety note: Stop and unplug before scraping the bowl or reaching near the blade.

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