Description
This fresh basil pesto with walnuts is a simple twist on traditional pesto—made without pine nuts and easily dairy-free. It’s bright, herby, freezer-friendly, and ready in 5 minutes with just a handful of real ingredients.
Ingredients
5 ounces fresh basil, leaves removed from stems
1 large clove garlic (or 1/4 teaspoon garlic powder)
1/4 cup walnuts
1/4 teaspoon fine mineral salt
1/4 teaspoon granulated onion
1-2 (1-inch) cubes Parmigiano-Reggiano (optional)
1/4 cup extra virgin olive oil
Lemon juice from 1/4 lemon
Instructions
- (Optional) For brighter color and longer storage, blanch the basil (and garlic, if desired) in boiling water for 30–60 seconds. Rinse with cold water and gently pat dry with paper towels.
- Add the walnuts, garlic, salt, granulated onion, and Parmigiano-Reggiano (if using) to a food processor. Process until finely ground, about 10-15 seconds.
- Add the basil, olive oil, and lemon juice. Blend until smooth, scraping the sides as needed.
- Serve immediately, or transfer the pesto to a small, airtight glass container. Press a piece of parchment paper directly on top if storing.
- Refrigerate for up to one week or freeze up to 3 months.
Equipment
Notes
- Omit the cheese for a vegan and dairy-free pesto.
- Replace walnuts with pumpkin seeds or hemp seeds for a nut-free version.
- For a creamier texture, try my Cashew Pesto instead.
