Sauces & CondimentsDifficulty: Easy

Fresh Genovese Basil & Walnut Pesto

Name: Fresh Genovese Basil & Walnut Pesto
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 60 g Fresh Basil Leaves (Packed) (approx. 2 tightly packed cups, washed and dried thoroughly); 50 g Toasted Walnuts (or Pine Nuts) (approx. 1/3 cup); 50 g Parmigiano-Reggiano (Grated) (approx. 1/2 cup finely grated); 6 g Fresh Garlic (2 small cloves); 110 g Extra Virgin Olive Oil (approx. 1/2 cup); 3 g Flaky Sea Salt (1/2 teaspoon to taste)

A vibrant emerald green herb sauce balancing sweet fresh basil, toasted walnuts, aged Parmigiano-Reggiano, and rich olive oil.

Prep Time15 mins

Cook Time0 mins

Base Servings8 portions

Recipe Ingredients

Adjust servings below to scale quantities automatically

8 Servings

Fresh Basil Leaves (Packed)approx. 2 tightly packed cups, washed and dried thoroughly

60 g

Toasted Walnuts (or Pine Nuts)approx. 1/3 cup

50 g

Parmigiano-Reggiano (Grated)approx. 1/2 cup finely grated

50 g

Fresh Garlic2 small cloves

6 g

Extra Virgin Olive Oilapprox. 1/2 cup

110 g

Flaky Sea Salt1/2 teaspoon to taste

3 g

Preparation & Cooking Instructions

Toast Nuts & Crush Garlic: Lightly toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Place in food processor with peeled garlic cloves and pulse 5 times into a coarse meal.

Add Basil: Add completely dry basil leaves and flaky sea salt. Pulse in short bursts so the motor blade does not overheat and oxidize the delicate green chlorophyll.

Chef's Science Note: Long blending warms the basil and turns it dark. Short pulses keep the pesto bright green.

Stream Oil: While pulsing on low, slowly stream in extra virgin olive oil until an emulsion forms with slight texture remaining. Transfer to a bowl and fold in grated cheese with a spatula.

Estimated Nutrition Facts

Per Serving

182Calories (kcal)

3.2gProtein

1.5gCarbohydrates

18.9gTotal Fat

0.8gDietary Fiber

Estimated per serving from USDA FoodData Central values for each ingredient. Actual numbers vary with brands and portion sizes.

Storing leftovers

Pour a thin layer of olive oil over the top to keep it green, and refrigerate. Because it contains fresh garlic in oil, use it within 4 days (National Center for Home Food Preservation guidance), or freeze it in an ice cube tray for up to a few months. Never store it at room temperature.

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