Italian Basil-Walnut Pesto


4 cups Italian or Genovese basil leaves*
3 garlic cloves, peeled
1/2 cup chopped walnuts, toasted
1/2 cup grated Parmesan-reggiano cheese
zest & juice of 1 lemon
1/2 cup extra virgin olive oil
1 teaspoon coarse or freshly cracked black pepper
1 teaspoon kosher salt


  1. In a medium-large food blender/processor bowl, chop and blend the basil, garlic, and walnuts.
  2. Add cheese, lemon zest & juice, olive oil, pepper, and salt; process until well-blended.
  3. Refrigerate in air-tight glass container.
    Makes 1 cup.
  • If you blanch the whole basil leaves in boiling water for 5 seconds and immediately put into an ice bath it seals the bright green color. Drain and squeeze the water from the basil before adding to the food processor with the other ingredients.
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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna travels, gardens, cooks, teaches culinary classes at the local community college, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, kitchen creations, home life, and wholeness as a woman. During her summer 2021 residency at the Writers' Colony at Dairy Hollow, Anna started her first book, a series of short stories with a culinary theme.