Pesto is one of those special sauces that you can use in so many ways and when you add walnuts it gives you a whole new depth of flavour. I love pesto with my pasta but I also love it on sandwiches, pizza, added to a salad dressing or soup – you name it, I’ll try it.
I was such a smarty pants this week bragging about my flowering basil and declaring that it’s flowering so that means it’s healthy and happy – ha! This is only my second time growing basil in the garden so I thought I should do a little reading and was I ever surprised to see that the flowering meant it’s going to seed! Time for the garden shears….and some deletions on Facebook, lol.
In my defense, I once had a jade tree that flowered and it was because it was thriving. I guess that rule doesn’t apply to all plants. Lesson learned!
These gorgeous plants came from the farms so they were already big and strong when they hit my garden. I’m going to look pretty silly if I kill these things so I’m keeping a close eye!
Making pesto is so simple. Tossing all your ingredients into the food processor and hitting pulse is easy, right? I love all kinds of pesto but I think this one might be my favourite. I can’t wait to try it on a pasta dish later this week. It’s going to be kind of a wacky dish but I’m pretty sure that’s what you’ve come to expect here.
If you’ve got a ton of herbs growing in your garden and you’re wondering how you’re going to use them all then you need to visit Sue at The View from Great Island. She’s got a super quick and easy method to dry them in the microwave – under a minute. You’ll love it!
Are you making pesto these days? Share your photos with me on Instagram so I can see what you’re up to!
Walnut Pesto
Print RecipeIngredients
- 1 1⁄2 cups packed basil
- 1⁄2 cup olive oil
- 1⁄3 cup toasted walnuts
- 1⁄4 cup finely grated pecorino
- 1⁄4 cup finely grated parmesan
- 2 sun-dried tomatoes in oil, chopped
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
Instructions
Process basil, oil, walnuts, pecorino, parmesan, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.
Notes
Recipe adapted from saveur.com
If you’re a lover of roasted tomatoes, you’ll love this pesto.
Roasted Tomato and Basil Pesto with Almonds
And for fellow seafood lovers, I’ve got a spicy pesto that you don’t want to miss!
Seafood Pasta with Spinach-Basil Pesto
15 Comments
Karen @ Seasonal Cravings
August 23, 2016 at 6:36 pmI forget how easy it is to make pesto and I have so much basil growing like crazy. Thanks for the reminder!
Karen @ Seasonal Cravings recently posted…Gluten Free Breakfast Cookies
Bam's Kitchen
August 23, 2016 at 9:28 pmMissed you and your delicious recipes! I love basil and I just found a huge beautiful bundle at the farmers market. I just love its anise smell. Your pesto is so versatile you could put it on almost anything. Thanks so much for your support and virtual hugs, these last couple of months. Sharing everywhere!
Bam’s Kitchen recently posted…Sesame Ahi Tuna with Chili Lime Noodles
Rebecca @ Strength and Sunshine
August 24, 2016 at 7:00 amIt’s rather sad! I rarely make pesto, but it is one of the most perfect classic toppings!
Rebecca @ Strength and Sunshine recently posted…Red Lentil Spaghetti with Grilled Patty Pan Squash
Tricia @ Saving room for dessert
August 24, 2016 at 7:01 amOh boy this looks wonderful! I love that you used walnuts – those delicious pine nuts are crazy expensive. Our basil is still growing like crazy – guess I need to make this pesto!
Tricia @ Saving room for dessert recently posted…Cheesy Corn Casserole with Jalapeños
John/Kitchen Riffs
August 24, 2016 at 9:54 amLove pesto! And I usually make it with walnuts, too — love their flavor in it. This looks terrific — thanks!
John/Kitchen Riffs recently posted…Chilled Beet and Cucumber Soup
Cheri
August 24, 2016 at 8:41 pmHere you go again, love this pesto and walnut to boot. Do you have access to walnuts already? They are not usually ready in Oregon till at least October. Beautiful color!!!
Mindy
August 24, 2016 at 9:43 pmBeautiful photos and great job on growing your basil! I didn’t grow as many herbs this year but want to add more.
Mindy recently posted…A tale of the the two smoothies
sue | theviewfromgreatisland
August 24, 2016 at 10:09 pmWalnuts have such an intense flavor, I love this!
sue | theviewfromgreatisland recently posted…Cheesy Hatch Green Chile Dip
Jennifer @ Seasons and Suppers
August 25, 2016 at 6:37 amLovely! Pesto in any form is a beautiful thing. Loving this walnut twist 🙂
Jennifer @ Seasons and Suppers recently posted…Small-batch Homemade Tomato Salsa
Linda
August 25, 2016 at 8:31 amYou are so funny Robyn. I love that you used walnuts. Your dishes look lovely and so appetizing.
We have basil in our garden too. The weather is slightly changing. How’s the tech problems coming?
Miss chatting with you. Lots of love from W.W.
Marie
August 25, 2016 at 10:20 amLove this, Robyn! My basil is also going to seed and I made pesto with it as well – only using almonds. But I may just try it with walnuts next time as I really like walnuts. And I love the addition of sun-dried tomatoes. Wonderful recipe and gorgeous photos, as always. Hope you’re enjoying your summer!
Marie recently posted…Basil Pesto with Almonds
Katherine | Omnivore's Cookbook
August 25, 2016 at 11:25 amI agree how walnuts can take this pesto into new depth. Great one!
Katherine | Omnivore’s Cookbook recently posted…Bacon Pan Fried Noodles
Chris Scheuer
August 25, 2016 at 4:03 pmI’m thinking of a zillion ways to use this pesto! Love the idea of walnuts, so much cheaper than pine nuts!
mimi
August 28, 2016 at 11:01 amLove this! I really like that you added some sun-dried tomatoes! Walnuts and other nuts are so wonderful in pestos. I like using sunflower and pumpkin seeds, too. Plus mixing up the greens. I don’t think one can make a bad pesto!
Easy Walnut Pesto Pasta with Blistered Tomatoes - Simply Fresh Dinners
August 28, 2016 at 7:48 pm[…] you don’t have time to make my pesto, jarred is ok in a pinch. And the egg is optional as well but it just seemed to be calling out […]