Homemade pesto is easy to make in a food processor in less than 10 minutes! It's a great way to use up a bounty of fresh basil - goes well on pasta, veggies, chicken, pizza, sandwiches and more!
In a food processor, combine walnuts and garlic and pulse to combine until coarsely chopped.
3 tablespoons walnuts, 2 cloves garlic
Add basil, salt, and pepper and process on low to medium speed until combined into a paste-like texture (about 1 minute).
1 cup fresh basil leaves, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper
With the processor running on low to medium speed, add olive oil in a slow stream until combined.
1/3 cup extra virgin olive oil
Add grated cheese and pulse again to combine, 30-60 seconds.
1/3 cup grated Parmigiano Reggiano
Store in an airtight container in the fridge for up to a week. Enjoy!
Video
Notes
Substituting walnuts: Traditional pesto is made with pine nuts, but we use walnuts due to a pine nut allergy in our house. You can swap the walnuts with pine nuts, pistachios, almonds or sunflower seeds in the same amount as a 1:1 substitute.Storing pesto: Store your freshly made pesto in an airtight container in the refrigerator for up to 1 week. If you've made a particularly thick pesto sauce, try adding a thin layer of oil to the top of the pesto to help keep it moist.Freezing pesto: Store your pesto in small jars or freezer-safe containers for up to 6 months. You can also freeze portions in ice cube trays, and then after they've frozen solid you can store them in freezer-safe plastic bags.