Go Back

Basil Walnut Pesto

Priscilla S
This Basil Walnut Pesto recipe is vivacious, easy to make, and super versatile! It uses just 5 simple ingredients that are all gluten-free, dairy-free, and vegan-friendly! What's not to love about this pesto?
Print Recipe Pin Recipe

Ingredients
  

Ingredients

  • 2 cups fresh spinach
  • 1 cup fresh basil
  • 1 cup walnuts, halves*
  • ½ cup olive oil
  • 1 whole garlic clove
  • ½ tsp black pepper (adjust to taste)
  • ½ tsp sea salt (adjust to taste)

Equipment

  • mini processor/food processor (or high-speed blender)
  • small/medium metal bowls (or ceramic bowls)
  • measuring cups
  • wooden spoon
  • spoons
  • knife
  • salad spinner
  • kitchen towel (or paper towel)

Instructions
 

Prep

  • Peel the garlic clove and set aside. Wash basil and spinach (separately) in cold water, thoroughly. Put through a salad spinner to remove excess water or pat dry (very gently) with a paper towel or kitchen towel. Place in a bowl and set aside.

Pesto time!

  • Put the walnuts, olive oil (only half), and garlic into a food processor or high-speed blender. Blend for a couple of minutes until everything is a nice paste-like texture.
  • It's time to add in the greens! Add a little at a time to ensure everything is well incorporated. Add the rest of the oil we reserved earlier. Blend for a few minutes.
  • Repeat adding the greens and continue blending until you get a nice smooth velvety consistency.
  • TIP FOR BLENDER: The greens can be finicky and not blend together well on the first try. So a small trick to help is to stop the blender, unplug it, use the back of a wooden spoon and press the greens down into the walnut mixture. It helps it to blend together better. It is a little extra effort, but promise you it is totally worth it!
  • TIP: If it's having a little trouble blending together, not to worry, drizzle a little more olive oil to help it along.
  • Lastly, add the seasoning, give it one last whirl, and presto! Your pesto is ready to enjoy!

Notes

* If you only have whole walnuts on hand, no problem! Just break them in half and your good to go. 
STORAGE: In an air-tight jar or container for 3 days in the fridge. It can also be frozen for a month. Fill an ice cube tray with the pesto, place in the freezer for 2 hours or until fully frozen. Take out and remove from the ice cube tray and place into a resealable plastic freezer bag until future use. You could also use a small freezer-friendly, air-tight container as well.
When you want to use some, just take out the desired amount you would like to consume. Let it thaw for about an hour or so and it's ready to enjoy. I would advise consuming it within the day, so only unthaw the amount you plan to eat at that time.