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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the walnuts to the bowl of a food processor. Pulse 8-10 times until coarsely chopped into small, pebble-sized pieces.
Add the basil leaves, freshly grated Parmesan, garlic cloves, lemon juice, lemon zest, salt, and black pepper to the food processor with the chopped walnuts.
Pulse everything together 10-15 times, scraping down the sides of the bowl with a spatula as needed, until well combined but still slightly chunky.
With the food processor running on low, slowly stream in the extra-virgin olive oil through the feed tube in a thin, steady stream. Let it run about 20-30 seconds until the pesto reaches your desired consistency.
Stop the processor and taste. Adjust salt, pepper, or lemon juice to your preference. If it is too thick, drizzle in a little more olive oil and pulse once or twice.
Transfer to an airtight jar or container. Use immediately, or press a thin layer of olive oil over the top to prevent browning and refrigerate.
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Always pulse the walnuts first before adding anything else to ensure even texture.
To prevent browning, press plastic wrap directly onto the surface or add a thin layer of olive oil on top.
For a more traditional Genovese style, skip the lemon.
Substitute pine nuts, cashews, or almonds for the walnuts.
Use a high-powered blender or mortar and pestle if you don't have a food processor.
Can I freeze the pesto?
Yes, freeze in ice cube trays for up to 3 months, then transfer the cubes to a freezer bag.
What can I substitute for Parmesan cheese?
You can use Pecorino Romano or 3-4 tablespoons of nutritional yeast for a dairy-free option.
How do I keep the pesto vibrant green?
Press olive oil over the surface, add extra lemon juice, or blanch the basil for 10 seconds and shock in ice water before processing.
Can I use dried basil?
No, fresh basil is essential for this recipe.
How much pasta does this pesto sauce?
About 1.5 cups of pesto generously sauces a full pound of pasta.
