Homemade Fresh Italian Basil Pesto with Walnuts

Experience the bold and creamy flavors of homemade fresh Italian basil pesto with walnuts—a quick and easy recipe that turns simple ingredients into a delicious, versatile sauce. In just 15 minutes, you can create a vibrant pesto that perfectly complements fresh pasta, making it an ideal choice for any meal.

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Homemade Basil Pesto from our Italian garden is one of your favorite things to make. Using fresh herbs gives a fresh flavor that you can not get from store-bought pesto. To keep the recipe budget friendly use different nuts as this fresh basil pesto is made with walnuts. 

Homemade Pesto made with extra-virgin olive oil is a quick and easy great recipe. The first time you make your own pesto make sure to use a squeeze of lemon juice and bright green basil leaves. This recipe will soon be a compliment to your favorite recipes for all of your favorite pasta dishes. 

Traditional pesto is made with pine nuts. But pine nuts while delicious can be very expensive. You can still make the best basil pesto without pine nuts. This recipe uses walnuts which are easy to find and can be purchased in bulk for a lot less money.  

History of Classic Pesto Recipe:

Pesto is an Italian word that means to crush or to pound. This refers to the traditional method of preparing pesto. The name reflects the process of making the sauce rather than the ingredients themselves.

Pesto, particularly the version known as Pesto alla Genovese (from Genoa, the capital of the Liguria region in Italy), is believed to have originated in the 16th century. 

However, the use of similar ingredients and techniques, such as crushing herbs with garlic and oil, dates back to Roman times. The modern pesto we know today, with basil, pine nuts, fresh garlic cloves, Parmesan cheese, and extra virgin olive oil, has its roots in this ancient Roman tradition and evolved into the classic Genoese recipe.

How to store your Homemade Pesto when Making a Batch of Pesto:

• Make sure to store fresh basil homemade pasta in an airtight container. 
• Pesto sauce can be frozen in ice cube trays and then in a plastic bags freezer bag in the freezer. 

A Great Way to Enjoy Your Pesto:

During the summer months, one of my absolute favorite dishes to make is a great pesto, using a ton of fresh basil as the main ingredient. This classic recipe is not only easy to prepare but also incredibly versatile. My favorite way to enjoy it is tossed with pasta, making it the perfect meal to celebrate the vibrant flavors of the season.

• Pesto Pasta
• Pesto Pizza 
• Bruschetta Appetizer
• Pesto Chicken
• Pesto on Grilled Cheese
• Pesto on grilled Shrimp
• Pesto on Roasted Vegetables
• Pesto Salmon Grilled
• Fresh Pesto over spaghetti Squash

Variation for Homemade Basil Pesto: 

• Substitute pecorino romano cheese for parmesan cheese. 
• Use table salt or kosher salt.
• Use any grated hard cheese, fresh parmesan cheese, or pecorino romano.
• Use roasted garlic cloves or fresh garlic cloves.
• Use a fresh squeeze of lemon juice or bottled lemon juice.

Ingredients Needed for a Good Pesto:

• 2 cups of fresh Basil leaves
• 1/4 cup of unsalted walnuts
• 2  to 4 fresh Garlic Cloves – I used roasted
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 cup of grated fresh Parmesan Cheese
• 1/2 of lemon juice
• 1/2 cup of Extra Virgin Olive Oil

How to Make Fresh Basil Pesto:

1. To roast garlic cut off the top of a head of garlic place in an oven-safe dish and drizzle with olive oil to cover the entire head of garlic, that way it will not burn. 
2. Bake at 350 degrees for 30 to 40 minutes
3. When the garlic is cool remove 2 to 4 head for the pesto. 
4. Add the first 6 ingredients into the bowl of a food processor and chop.
5. Next, add the lemon juice and olive oil and drizzle through the top as the food processor mixes. 
6. Add additional lemon juice and olive oil to get the consistency you like. 

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