Pesto is such a classic sauce that can be added to so many dishes. It’s bold garlic flavour and the freshness of basil is one that you can’t pass up when season arrives!
This classic pesto recipe has fresh basil leaves, garlic, walnuts, extra virgin olive oil, and Parmesan cheese. You can easily add spinach, or parsley to this classic recipe. With the extra pesto sauce, it can easily be frozen and used throughout the year. Basil usually comes into season in July and continues up into September.
Can’t let the summer season go by without making fresh pesto. I love it when I can pull this out of the freezer during those winter months and add it to my homemade pizzas, wraps, panini sandwiches or pasta dishes.
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Few simple ingredients:
Basil: best option is to use a large leaf Italian basil, many of the plants will be labeled or if you buy basil at a local markets, just ask and you should be able to tell, with the large leaves and rich dark green colour
Garlic: important to use fresh local garlic, it tends to bold and full of flavour
Walnuts: I like to use walnuts for my pesto, walnuts have a lovely and healthy oils, as well I like the flavour but feel free to use pine nuts, and it’s less expensive, make sure they are fresh too
Lemon juice: brings out the flavours in this pesto, and gives it a fresh citrus flavour
Himalayan Salt: a healthier option and is another that brings out the flavours in this pesto
Olive oil: so important to use good quality olive oil for enhance the beautiful flavours of this pesto
Fresh Basil Pesto with Walnuts
Equipment
- Food Processor
Ingredients
- 4 cups fresh large leaf basil
- 2-3 cloves garlic
- 1/4 cup walnuts
- 1 tbsp lemon juice
- 1/2 tsp Himalayan salt
- 1/4 cup good quality extra virgin olive oil
Instructions
- Fill up your kitchen sink with cool water, add some salt and soak basil for a few minutes, enough time to get rid of any dirt or insects. Set aside on a towel to dry.
- In a food processor, add basil, garlic, walnuts, lemon juice and salt and pulse a few times until the garlic, walnuts and basil are chopped. Then begin slowly stream in the olive oil through the spout until it starts to bind and the texture should become creamy and all the ingredients are well blended. Make sure you scrap down the sides. You will notice the olive oil separating and that's to be expected.
- Store this fresh pesto in the refrigerator for up to a week in an air tight container or jar. The surface will change colour if it isn't stored properly.
Notes
Nutrition
How to make this recipe:
Give the fresh basil a quick rinse to remove any dirt or bugs. Yes bugs, they like basil as much as we do! Have your ingredients ready for processing.
Add all the ingredients into the food processor or blender except for the olive oil. Begin by pulsing for about 10 seconds, and again 5-10 seconds, once the basil, garlic and walnut, are finely chopped, then begin adding olive oil. Continue until the pesto becomes a sauce.
Once you have all the ingredients blended, measure about 3 tablespoons into a snack bag. Add these snack bags into a freezer bag and freeze. Ready for the winter months ahead!
Don’t forget to make as many recipes with this fresh pesto while it’s in season and you can enjoy the full delicious flavours.
