Is the basil in your garden ready to harvest? Try this fresh Basil Walnut Pesto. It’s an easy recipe and so versatile. Mix it with pasta, serve it with grilled chicken, or slather it on homemade artisan bread.
Fresh Basil Walnut Pesto
- 2 cups packed fresh basil
- 3 garlic cloves
- ⅓ cup walnuts
- ⅔ cup extra virgin olive oil
- 1/4 tsp each of salt and ground pepper, or to your taste
- ½ cup 3 cheese blend of Parmesan, Asiago and Romano. I like to buy the blend that my store offers, but you could also just use any one of these cheeses.
Place basil, garlic, walnuts, salt and pepper in a food processor. Turn on your food processor and start to slowly stream in the olive oil, stopping periodically to scrape the pesto down from the sides of the processor.
Add cheese and pulse a few times to mix well.
I used this entire batch right away by mixing in to pasta. If you want to freeze the pesto for future use, omit the cheese and place in freezer container. When ready to use, thaw the pesto and mix cheese in to the pesto.
Print recipe for Basil Walnut Pesto.
Have you made anything from your herb garden yet this year? Let us know in the comments.