Basil Pesto is a favorite in our home for steak, shrimp and chicken dishes. Making it is super easy as well as FREEZING it! This is not your typical pesto as I use walnuts instead of pine nuts. Walnuts are a little cheaper and easier for me to find in our little town. Truthfully, most nuts work for this pesto!
Let’s just get right to it!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
4 cups Basil
3 cloves, garlic, minced
1/2 cup walnuts
1 cup Parmesan cheese, grated
1 cup olive oil
salt & pepper
Place 3 cups basil, 1/4 c walnuts, 1/2 c Parmesan, 2 cloves of garlic, salt & pepper in a food processor or blender and pulse. Once pulsed, drizzle in 3/4 c olive oil.
Add in the remaining ingredients except the oil, pulse and drizzle in the remainder oil.
Store the pesto in an air tight jar and store in the fridge for up to 3 weeks.
To freeze, portion out in freezer safe containers or freezer bags. Another great way to freeze portions is to place in ice cube trays, let the pesto freeze and then pop the pesto out and store in a container or freezer bag in the freezer and take out what you need!
If you have a nut allergy, sunflower seeds or pumpkin seeds work great as well!