Basil and Walnut Pesto

    Basil and Walnut Pesto


    590 people made this

    Aromatic and fresh basil leaves are blended with Parmesan, walnuts and cloves of fresh garlic. This pesto tastes great on pasta, with tomatoes or even as a dip.

    Serves: 4 

    • 130g fresh basil leaves
    • 190g chopped walnuts
    • 4 cloves garlic, diced
    • 2 tablespoons freshly grated Parmesan cheese
    • 1 cup olive oil
    • salt and freshly ground black pepper, to taste

    Preparation:10min  ›  Ready in:10min 

    1. In a food processor, blend together the basil leaves, nuts, garlic and cheese, slowly pouring in the oil as it blends. Season to taste with salt and pepper.

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    Reviews (5)


    Altered ingredient amounts. Mmm...this was very good. The recipe, as written, makes 2 cups. I used 3 cloves garlic instead of 4, and found it was plenty. A bit of lemon juice mixed in will help prevent browning, if you're freezing it. - 29 Sep 2008


    The proportion of ingredients were perfect! And its a relief to know that the more affordable walnut can be used instead of the rather expensive pine nut without casualty. Thanks. - 29 Sep 2008


    This was incredibly good! I arranged boneless chicken breasts in a 22x33cm dish. I coated each breast with the pesto and then layered sliced tomatos on top. Sprinkled on grated mozzarella and baked. So good! - 29 Sep 2008

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