Basil Walnut Pesto is a bright, nutty, salty, garlicky sauce that is delightful spread on a slice of warm bread, tossed with fresh pasta noodles, drizzled across sliced mozzarella and tomatoes, or spooned over a bowl of creamy risotto.
Although basil is usually grown in the summer, it’s fairly easy to find in large bunches at the grocery store any time of year. And while many pestos use pine nuts, I find walnuts are cheaper and more accessible. (Store the walnuts in your freezer for up to a year or in the refrigerator for up to three months.) In addition to basil and nuts, you’ll just need a few simple items: Parmesan cheese, fresh garlic, extra virgin olive oil and salt.
If you don’t have a food processor, you can make the basil walnut pesto in a blender. The food processor has a wider bowl compared to the narrow jar of a blender, so I find the processor is easier to work with. This is the food processor that I have and love: Cuisinart 13-cup Processor. I also use my food processor for things like Baba Ganoush, Hummus, Cilantro Lime Sauce, Avocado Salsa Verde, Summer Gazpacho, even Homemade Pie Crust, so I highly recommend one if you’re in the market 🙂