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    Basic Basil Pesto

    Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.

    Ingredients

    • 2 cups packed fresh basil leaves, (2-3 bunches)
    • 1/4 cup walnut pieces, toasted (see Tip)
    • 1/4 cup grated Parmigiano-Reggiano cheese
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons water
    • 1 large clove garlic, quartered
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground pepper

    Instructions

    Step 1
    Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

    Tips

    Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.

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