Turn your abundance of basil from the summer garden into this flavorful and fresh garden basil pesto using walnuts.
Amongst the summer garden, I find myself constantly dreaming of fresh recipes, teas, and really any way to incorporate the abundance around me into a delicious part of a meal. This fresh garden basil pesto with walnuts does just that.
In essence, it encompasses that signature basil taste and adds so much flavor to a simple wrap, sandwich, or pasta dish. Nothing feels as good as taking food you’ve planted and nurtured and turning it into a tasty creation.
How to Use Walnut Pesto
To jog your creativity here, I’m going to give you some ideas of what this basil pesto with walnuts would go well with. Think everything from wraps to meats. Even, yes a rustic piece of sourdough bread. Literally the possibilities are endless.
- Wrap or sandwich condiment
- Part of a marinade for meats (chicken & fish)
- Cold pasta salads
- Pasta Sauces
- Pizza topping or sauce
- Spread for breads
- Use in dips
What Nuts Can Be Used In Pesto?
Pesto is so versatile that a few different nuts can be used in it. While signature pesto uses pine nuts and basil, you can use walnuts, cashews, pecans, or even almonds. Each nut will add its own flavor to the pesto. The walnuts in this recipe are mild allowing for the taste of the basil to really come through.
How to Make Fresh Garden Basil Pesto
To make this super simple and fresh recipe, add 3 packed cups of fresh basil leaves to a food processor or blender along with 1/3 cup of walnuts, 1/2 cups of olive oil, 1/2 cup of parmesan cheese, 2 Tsp lemon juice, 1 large garlic clove, 1/2 tsp of salt and some cracked pepper.
Then Blend until all ingredients are pureed into a smooth consistent texture.
How Long Does Fresh Basil Pesto Last in The Fridge?
This pesto can be stored in an air tight container in the fridge for up to a week and a half, but is best if used within the first few days. The lemon juice helps to keep it fresh a lot longer so make sure to use the full 2 Tsp this recipe calls for.
Favorite Supplies for Homemade Pesto
- 3 packed Cups of fresh basil leaves
- 1/3 Cup walnuts
- 1/2 Cup olive oil
- 1/2 Cup parmesan cheese
- 1/2 Tsp salt
- 2 Tsp fresh lemon juice
- 1 large clove of garlic
- Remove basil leaves from stems and roughly chop
- Measure out 3 cups of fresh basil leaves (pack into measuring cup)
- Add to food processor with remaining ingredients and blend until pureed
- Eat fresh or tore in air tight glass jar for up to 1 1/2 weeks.