Walnut Basil Pesto – preserving summer basil

Got an abundance of summer basil and parsley and not quite sure how to make it last?


Try this recipe:

1 cup organic walnuts

6 cups fresh basil leaves( blanched in boiling water for 30 secs and cooled in a water bath)

1 cup parsley

1 tsp salt

fresh ground pepper

i head of garlic – peel the cloves

1 cup of good quality olive oil


Add everything but the olive oil into a food processor and pulse to a paste, slowly add the olive oil and blend until smooth. You can adjust the salt and pepper to taste. I added 2 chilies from my garden.

Normally pesto has parmesan cheese in it but I omitted it as I am going to freeze this. You can add it when you decide to use the cubes,

Pour the pesto into a ice cube tray and freeze. You can take out the cubes as you need them for salads, sandwiches, dip and pasta. I used some on a avocado, red onion and tomato sandwich today.

Its a foolproof recipe!


Published by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

3 thoughts on “Walnut Basil Pesto – preserving summer basil

    1. Thanks so much Malar…hope you do try it. I used some on avocado, red onion and red tomato sandwiches today for lunch and it was delicious!


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