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Pesto Without Pine Nuts

A quick and flavorful pesto that uses walnuts instead of pine nuts, delivering a rich and creamy texture perfect for pasta, sandwiches, and more.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh basil leaves packed
  • 1/2 cup walnuts or sunflower seeds
  • 3 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons lemon juice or white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Rubber spatula
  • Small bowls for ingredients
  • Glass storage container or jar

Method
 

  1. Wash the basil leaves gently and pat them dry.
  2. Gather all your ingredients and place them in small bowls near the food processor.
  3. Toast the walnuts or sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring often.
  4. Add the toasted nuts and minced garlic to the food processor, and pulse 8-10 times until it resembles coarse breadcrumbs.
  5. Pour in the basil leaves and pulse again about 10-12 times until roughly chopped.
  6. Sprinkle in the grated Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes if using. Pulse 5-6 times to combine.
  7. With the processor running on low speed, slowly drizzle in the olive oil over about 30 seconds.
  8. Transfer the pesto to a bowl, taste it, and adjust salt, lemon juice, or garlic as needed.

Notes

Serve with pasta, as a spread, or in soups.