Basil Walnut Pesto

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Pesto is hands down the biggest bang for your effort buck.  It can be a sandwich condiment, pizza topper, a sauce for pasta, take egg dishes to next level yumminess, amp up roasted veggies, melted over roast chicken, a fabulous addition to seafood and be a secret ingredient in soups, stews, hamburgers, meatloaf. Seriously...there is so much more!  

The best part...make lots and then in a silicon ice cube tray....freeze some for summer flavor all winter long. 

Here is my pesto.  I use whatever nuts I have on hand (walnuts, pecans, almonds, pine nuts). And, if you have time toast the nuts for added depth of flavor).  Also, add olive oil to your desired consistency. 


  • 3 cloves garlic peeled
  • 1/2 cup walnuts, toasted
  • 4 cups basil leaves
  • 1/2 cup parmesan-reggiano, grated 
  • zest and juice of 1/2 lemon
  • 1/4 t red pepper flakes
  • 1/2 t freshly cracked black pepper
  • 1 t kosher salt
  • 1/2 cup extra virgin olive oil, more as needed


In a food processor, add garlic and nuts. Pulse to finely chop.  Add all the ingredient except olive oil.  Pulse to combine well. With motor running, slowly drizzle in olive oil until a paste is formed.