Walnut Pesto

Subbing out pine nuts for roasted walnuts, pistachios, or cashews makes this pesto more versatile and brings in some less common flavor combinations. My favorite is walnuts, but use whatever nut you have on hand.

Walnut Pesto

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Author: Elizabeth Smedley Cuisine: Italian Courses: Dinner

Prep Time 15 mins Total Time 15 mins Difficulty: Beginner Servings: 6 Dietary:

G gluten-free V vegetarian

Ingredients

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• 2 cups fresh basil leaves (packed)

• ¹⁄₄ cup Parmesan cheese (about 1 oz)

• ¹⁄₄ cup walnuts (about 1 oz, toasted)

• 3 cloves garlic

• ¹⁄₂ cup olive oil

• Salt and freshly ground black pepper

Instructions

1. In a food processor or blender, add basil, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.

   
2. With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.
   

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