Have you ever made pesto with walnuts before? It’s a great option if you are out of those super expensive pine nuts. In fact walnuts in pesto may actually taste even better. I just can’t decided. But on thing is for sure, basil pesto with walnuts, rocks!
2 cups packed basil leaves
1/3 cup olive oil
1/2 cup walnuts, chopped
3 cloves garlic
1/2 cup grated Parmesan cheese
1/2 teaspoon Kosher salt
Toss the basil, garlic, salt, Parmesan and walnuts into a food processor and pulse, slowly adding oil until the mixture is nice and smooth.
I know it’s hard to imagine, but if you make more pesto than you can eat, try freezing it. I like to freeze my extra pesto in my mini muffin tin. I use a 2 tablespoon scoop so the portions are all the same. Then I simply pop the filled muffin tin in the freezer for a few hours until the pesto is frozen. Once the pesto is frozen, simply pop the cubes of pesto in a zip baggie to use later.
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