I improvise with pesto ingredients so often that I no longer follow a recipe. Or, the recipe is ingrained in my memory. Like the kale pesto recipe I posted several years ago, which I’ve made at least 50 times.
Basil walnut pesto is my latest pesto mix, mostly because I have all these ingredients on hand quite often.
Slight confession here: I sometimes eat pesto without much else. Just a few spoonfuls though. All that green and the flavor hit the spot.
One of my favorite bowls is roasted veggies, goat cheese, pesto, and marinara sauce. Kind of like a pesto veggie bowl. You can make goat cheese out of goat yogurt, or use creamy goat cheese, ricotta cheese, or another favorite soft cheese. Or no cheese at all.
Basil Walnut Pesto {dairy-free}
To prepare the basil leaves, I use my thumb nail to pinch the leaves off of the stems. You can also use a scissor to cut the leaves off.
To make this nut-free, substitute pine nuts for the walnuts, or just add more olive oil and basil.
Ingredients
- 3 to 4 ounces (114 g) fresh basil leaves
- 1/2 cup (42 g) shelled walnut pieces
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1 small garlic clove, peeled (optional)
Method
Add all the ingredients to a food processor or high-speed blender, and process until well-blended and creamy. Store covered in the refrigerator for a few weeks.
Makes about 1 cup of pesto
I never thought to put walnuts in pesto before! I will definitely be giving this one a try!
I actually prefer walnuts – less aftertaste, milder, and easier to process.
I’ve made this a few times and love it!! How long can it last in the fridge?
I’d estimate about a week or so. If the pesto green color is changing that would be time to call it a wrap.