The Best Walnut Pesto Recipe

Summer is at an end here on the farm. Although we failed spectacularly in growing everything else, we do have two giant basil plants that are begging to be made into pesto. Let me tell you- I am seriously obsessed with pesto. We make a huge batch, freeze it in cubes, and use it in pasta and salad dressing for an entire year. Below I will show you exactly what we do to make an easy and affordable walnut pesto recipe, bringing the flavors of summer to our table all year long.

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WHY THIS IS OUR FAVORITE WAY TO USE BASIL

Basil is simply one of my favorite things to grow. You can get a ton of seeds in that tiny package! Just sprinkle them on fresh soil, keep it misted daily, and weed as needed. Once you get them going they are basically the easiest plant to grow the rest of the summer!

This year we were so swamped with life that our gardens went to weed. All of them. That, my friends, is another saga of life with four kids. As of early October I have one garden bed with actual plants growing: two tomato plants and a basil plant. That one basil plant is huge and has enough leaves to make this recipe three times, which is enough pesto to last us through next summer.

What else is amazing about basil? My kids will snack on it fresh from the plant. It’s perfect for an easy tomato/basil/mozzarella side dish with dinner. We’ve even made lemon basil ice cream and it turned out to be fabulous! I’ll have to re-create that one and post about it. Once we’ve used the leaves, we can feed the stalks to the chickens- it promoted mucus membrane and respiratory health!

Fresh basil aside, I really love pesto as it keeps the flavor fresh in the freezer all year and it is so versatile! Most of the ingredients are pantry staples. If you grow the basil yourself (and maybe the garlic too) it really is an affordable recipe that anyone can make.

GROWING BASIL NO MATTER WHERE YOU LIVE

Basil is something that can grow just about anywhere. We put ours in the garden here at the farm, but it can easily thrive in a large pot on your patio! There are purple varieties too, making it an ideal plant to incorporate into a flower bed for an edible landscape. It could even be planted in a window box!

Basil will grow in zones 4 to 10. Just remember that it doesn’t like cold weather. You will need to plant in late spring if you’re in a cooler climate to reap the benefits of a prolific basil plant!

INGREDIENTS FOR HOMEMADE WALNUT PESTO RECIPE

INGREDIENT NOTES

Nuts: While pine nuts are the traditional nut of choice, we always go for walnuts because they’re more affordable. As a bonus, I toss in a few Brazil nuts because they are high in selenium and my kids won’t eat them otherwise (evil laughter – I love sneaking tidbits like this into things)

Parmesan: I’m a bit in love with fresh grated parm. You can also use the store bought sprinkle parmesan.

Olive Oil: This is the traditional oil to use for pesto. You can also use avocado if it’s what you have on hand.

Lemon: If you plan on using a fresh squeezed lemon, one large lemon should be perfect. You’ll want about 1/4 cup of juice. I always smash/roll my lemons before cutting them to release the juice. If yours are smaller, you may need two lemons instead.

THE ONE TOOL YOU NEED TO MAKE THIS WALNUT PESTO RECIPE

You need a food processor for this recipe! It really is the only way to make pesto and get everything smushed together into that perfect blend. We have a really simple but effective one by Cuisinart that we’ve owned for almost 20 years (!!!) This one is a very similar version.

HOW TO MAKE THE BEST WALNUT PESTO

Step 1: Pack the basil leaves into your measuring cup to get 3 packed cups of leaves. Add these to your food processor first.

Step 2: Remove garlic cloves from their casing, grate your parmesan, and measure any other ingredients. If you’re using a fresh lemon, roll the lemon firmly before cutting to get the maximum amount of juice! Once large lemon should yield about 1/4 cup of lemon juice.

Step 3: Add the remaining ingredients to the food processor and pulse until most of the leaves are incorporated. Turn to “on” and blend for 30-60 seconds or until the pesto is a smooth, uniform consistency.

Step 4: If you want to save pesto to use later, scoop it into an ice cube or baby food freezer tray. Freeze for at least 5 hours before placing your pesto cubes into freezer bags for long term storage.

That’s it! Pesto really is that easy!

FAQS FOR THE WALNUT PESTO RECIPE

Why walnuts and Brazil nuts? Walnuts are a mild nut, and probably the closest in flavor to pine nuts. I choose to throw in a few Brazil nuts because they are high in selenium, a mineral that isn’t found in too many foods and thus a great way to get my kids a boost!

How long will the frozen cubes last? I keep mine up to a year in the freezer. By that time we are usually using the last of them and on to the current year’s batch of pesto.

How long will fresh pesto last? I keep mine in the fridge for up to 2 weeks in a sealed container. If you have extra, these make really cute gifts for friends and neighbors!