Homemade Walnut Pesto
Serves 3
10 mins prep
5 mins cook
15 mins total
It’s so easy to blend together a homemade pesto version and it tastes so much more fresh. This recipe uses walnuts instead of pine nuts because they are cheaper, more accessible, and taste just as good. An optional step is to blanch the basil leaves to keep the pesto greener longer.
0 servings
Optional: To keep the pesto greener longer instead of browning in the fridge, you can blanch the basil leaves by dunking them in a metal strainer into a pot of boiling water for 15 seconds, then immediately transfer into an ice bath. Add all of the ingredients to a food processor or blender and blend until combined. Adjust to taste; you might find that you need more olive oil, parmesan, or lemon juice here. Combine with pasta and enjoy! Store in an airtight container or in an ice cube tray then reheat whenever needed. Heating for 20-25 seconds at half power in the microwave works perfectly without burning.
