Basil Pesto Sauce with Walnuts

This Pesto sauce with walnuts is the perfect mix of fresh basil leaves, garlic cloves, and toasted walnuts all blended together.

Course Condiment

Cuisine American

Keyword Pesto Sauce with Walnuts

Prep Time 5

Total Time 5

Servings cup

Calories 1445kcal

Author Dana DeVolk

Combine the basil leaves, toasted nuts, and minced garlic in a food processor. Pulse several times until coarsely chopped.
2 cups fresh basil leaves, 1/3 cup toasted walnuts, 3 garlic cloves
With the food processor running, slowly stream in the olive oil until the mixture is smooth and well combined.
1/2 cup extra virgin olive oil
Add the grated Parmesan cheese and pulse a few times to incorporate.
1/2 cup grated Parmesan cheese
Season with salt and pepper to taste. Pulse again until everything is mixed evenly.
Salt and pepper to taste
Taste and adjust seasoning if necessary.
Transfer the pesto to a jar or airtight container. If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation.

Be careful not to run the food processor too long. You don't want to emulsify the mixture.
Feel free to add a pinch of salt or more cheese if you think it needs a boost.
Lightly toast the walnuts in a pan over low heat until golden brown for that deeper, nuttier flavor.
The flavor of extra virgin olive oil really shines here. Cheap oil can make your pesto taste bland or greasy.
If your basil leaves look droopy or have black spots, it might not give you that bright green color. Fresh is best!
This delicious sauce is amazing on pizza, sandwiches, roasted veggies, or even scrambled eggs.