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Lunch recipe · from the recipe book

Toasted Walnut Basil Pesto with Parmesan

A nutty, garlicky basil pesto with toasted walnuts, sharp Parmesan and a bright lemon finish, spoonable and rich for tossing with roasted or steamed vegetables.

Toasted Walnut Basil Pesto with Parmesan

Ingredients

  • ½ cup chopped50 gWalnutsroughly chopped
  • 1⅔ cups leaves40 gFresh basilleaves only
  • ⅓ cup grated30 gGrated Parmesan
  • 2 cloves6 gGarlicpeeled
  • 3½ tbsp45 gOlive oil
  • 2 tsp10 gLemon juice
  • 1½ tbsp20 gWater
  • ¼ tsp0.5 gBlack pepper
  • ⅛ tsp0.5 gSalt

Steps

  1. Set a dry skillet over medium-low heat, add the walnuts and toast, stirring often, for 4 to 5 minutes until fragrant and lightly browned. Tip them onto a plate and let cool for 5 minutes.
  2. Add the garlic and cooled walnuts to a food processor or blender and pulse until finely chopped.
  3. Add the basil and Parmesan and pulse until the basil is minced.
  4. With the machine running, pour in the olive oil in a slow stream, then add the lemon juice and the water and blend until spoonable but still a little textured.
  5. Season with the black pepper and salt, pulse once more and spoon over warm vegetables.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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