Walnut basil pesto is a diverse sauce to add to cooked foods or as a marinade for proteins. This customizable recipe is dairy-free and can also be made nut-free.
In a dry pan (no oil) over medium heat, toast the walnuts until slightly brown (this only takes a few minutes). Watch carefully so they don’t burn. This helps to bring out a richer flavor and remove some of their bitterness.
Add all the ingredients to the bowl of your food processor and turn on, scraping down the sides as needed. (It will have some texture and won’t be completely smooth.)
This pesto keeps in the fridge for up to 5 days or in the freezer for a couple of months.
Notes
This recipe makes ½ cup.
To thin out the pesto, add more oil or water and adjust the seasoning as needed.