This homemade walnut pesto comes together in less than 10 minutes and can be frozen for up to six months. Perfect for sandwiches, soups, and more!
- 1/4 cup walnuts
- 1/2 cup Parmesan cheese, large grated
- 2 medium garlic cloves
- 3 cups loosely packed fresh basil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
In a small dry skillet, toast the walnuts over medium high heat, stirring constantly, for about 2 minutes. Remove the nuts to a bowl and allow them to cool slightly.
In food processor, combine walnuts, cheese, and garlic. Process until finely ground, 20 to 30 seconds.
Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Add a bit more olive oil if desired.
- Category: Sauce
- Method: Raw
- Cuisine: Italian
Keywords: walnut pesto, walnuts, basil pesto, how to make pesto, pesto with lemon, lemon juice