Description

Is there anything better than a fresh homemade basil pesto?? It’s mega flavor that tastes like a mouthful of summer! Vibrant, herbal, nutty, garlicky, incredibly fresh and so darn tasty. Spread it on sandwiches, toss it in pasta or salad dishes, or serve it with roasted veggies, chicken or fish. It’s such an easy and versatile sauce to have on hand, you’ll definitely want to file this recipe in your essential collection! It’s the best!

Ingredients

Scale

1/2 c. walnuts, toasted

2 clove garlic

3 c. lightly packed fresh basil leaves

2/3 c. EVOO

1/2 c. parmigiano reggiano, freshly shredded

1/2 tsp. salt

Instructions

(Optional): To toast the walnuts, preheat the oven to 400 degrees. Place the walnuts on a baking sheet and bake for 5 to 7 minutes until fragrant and lightly toasted. Remove from the oven and let cool.
Add the walnuts and garlic cloves to a food a processor and pulse until finely chopped. Add the fresh basil to the container and with the motor running drizzle in the EVOO in a slow and steady stream. Process until the mixture is combined and mostly smooth. You may need to scrape down any bits from the sides and pulse again. Add the shredded parmigiano reggiano and salt and pulse a few times until just combined.
Adjust the consistency to your liking with additional EVOO. Serve right away or store for later. It will keep in the fridge for up to one week or in the freezer for up to 3 months. Enjoy!

Notes

To store for later use, see notes in post for storage instructions.

Keywords: pesto, basil pesto, walnuts, classic pesto, authentic, traditional, how to make pesto, easy, quick, sauces, condiments, meal prep, make-ahead, freezer-friendly, garlic, parmigiano reggiano, summer,