Well, hello vibrant green homemade Basil Walnut pesto!
The Basil Walnut pesto is a healthy take on the classic version. Its nutty, earthy, creamy, zippy, fragrant and extremely aromatic. This pesto is very delicious and versatile condiment that comes together in just a few minutes. Pair it with your favorite pasta or layer it on wraps and sandwiches. Swirl it in to classic hummus and enjoy with pita chips and veggies. Thin it out with extra lemon juice and olive oil, and you have an excellent salad dressing! Smother it on roasted vegetables and enjoy it as a perfect side. There are endless possibilities!
The pesto has originated in Italy, and is usually made out of fresh basil, pine nuts, garlic and aged hard cheese such as Parmesan – all that is brought together with a good drizzle of high quality extra virgin olive oil along with simple seasoning of salt and pepper. The are many variation to this classic sauce!
Though store bought pesto is all well and good but it does not compare to the home made stuff, the freshness and aroma is absolutely divine! My version of Basil Walnut pesto is vegan but due to the nutty and earthy flavor of the walnuts, it adds a lot of creaminess as well. You can choose add 2-4 tablespoons of grated Parmesan cheese or Nutritional Yeast to keep it vegan.
How to make this vegan Basil-Walnut pesto ?
Basil – always use fresh basil, discard any brown or wilted leaves. Wash it well and dry it roughly with the help of kitchen towel or paper towel. The extra moisture can loosen the pesto further, making it a paste rather than pesto.
Walnuts – I like to toast the walnut for few minutes in a skillet over medium-low heat. You can also toast them in the oven for few minutes, this step helps release natural oil in the nut and make it even more nuttier and crunchier. Make sure to not let it burn.
Pine Nuts – The addition of pine nuts like the traditional pesto is recommended but not necessary. You can choose to add only walnuts as well. In my opinion the addition of pine nuts along with walnuts takes it to the next level. Again just like walnuts, toast the pine nuts for few minutes in a skillet over low heat, make sure to not let it burn. If you do not want to add pine nuts then simply add 1/4 cup more of walnuts in the recipe.
Garlic – Garlic is an integral part of pesto I feel, It should be there but it should not overpower the pesto. Two to three large cloves of garlic is more than enough for this recipe, its job is to be present but not overpower the basil!
Lemon – This recipe calls for zest and juice both from the lemon. Adding the zest gives it a necessary oomph and brightness needed. The lemon juice keeps this pesto bright green and enhances the overall flavor.
Extra Virgin Olive Oil – Using good quality olive oil is MUST for any pesto. Drizzle is while your blender or food processor is running with other ingredients. Though I have also made it in a blender with all the ingredients in the jar with pulses on intervals, making sure to not puree it all! Once you transfer the pesto in to the jar for storage, top it off with extra olive oil, about an inch – this not only preserves the bright green color of the pesto but also keeps it from spoiling!
Seasonings – Season with some kosher salt or pink salt and freshly ground black pepper. Adding freshly ground black pepper really enhances the overall flavors. You can also add a teaspoon of crushed red pepper flakes if you want.
Always make sure to add the basil at last and simply pulse the blender, do not over blend the pesto! The pesto should be a little chunky, not uniformly smooth. A little texture is the key. A tip I would give here is, I always process the walnuts and pine nut along with salt and pepper first, till they are coarse. Then I add garlic, lemon zest and juice along with basil and pulse it to just blend it enough.
- 2 cups packed fresh basil, thicker stems removed
- 1 cup walnuts, toasted
- ¼ cup pine nuts, toasted*
- 2-3 large garlic cloves
- 2 tsp of lemon zest
- 4 tbsp lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- In a small skillet or pan, toast the walnuts over low-medium heat. Set aside.
- Similarly, toast the pine nuts in same pan and set aside.
- Into the food processor or blender, add the walnuts and pine nuts along with the salt and freshly ground black pepper and pulse till the nuts seem coarsely ground and roughly combined.
- Next, add garlic, lemon zest, lemon juice and basil leaves, then blend/pulse until roughly combined.
- Add the olive oil and pulse/blend till pesto consistency is formed. Ideally, if possible add the olive oil little by little, through a steady stream while the machine is running, stop in between and scrape down the sides if needed.
- If it requires more liquid then you can add more olive oil or simply add water 1 tablespoon at a time till the desired consistency is reached.
- Taste test and adjust flavors as per your need, you could add more salt and pepper or lemon juice if needed.
- Transfer it to an airtight glass jar/container and refrigerate up to 1 week, make sure to pour olive oil over the top of the pesto to cover it so that none of the basil is in contact with the air and stays fresh.
You can add 2-3 tablespoons of Nutritional Yeast or Parmesan Cheese and stir it in at the end for extra cheesiness.
Every time you use the pesto from the refrigerator, make sure to top the jar with little olive oil to cover the pesto surface, the olive oil acts as a protective layer and prevents the fresh basil walnut pesto from spoiling too fast.
To store it for a longer period of time, you can pour it into ice cube tray and freeze it for couple of months.
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