Walnut Pesto

Total Time
10 Mins


This pesto is easy to make and can be kept on-hand for several days. Enjoy it as part of Mollie Katzen’s Spinach Lasagna recipe, or simply toss it with noodles. This pesto also makes a tasty sandwich spread or veggie dip.

Total Time

Prep Time
10 Mins
Cook Time
0 Mins
Total Time
10 Mins


263 cal
Total Fat
27 g
6 mg
Polyunsaturated Fat
8 g
104 mg
Monounsaturated Fat
15 g
Dietary Fiber
1 g
5 g
3 g


  • 3 packed cups fresh basil leaves
  • 3 large cloves garlic
  • 1/3 cup lightly-toasted California walnuts
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan
  • Salt and pepper to taste
  • Optional: additional extra-virgin olive oil (for storage)

Tip: Try this with Spinach Lasagna with Walnut Pesto


  1. Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
  2. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
  3. If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.