Basil Walnut Pesto

Our Basil Walnut Pesto is being topped over Spaghetti Pasta, however, it’s also great with Meats, Salads, Sandwiches, and Soups! If kept in a food saver container it should last up to 3 weeks, you can also add a layer of Olive Oil to the top to keep it fresh.

  • Servings: 4
  • Difficulty: easy
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8 Ounces Whole Wheat Spaghetti

2 Cups Packed Basil Leaves

¼ Cup Chopped Walnuts

½ Cup Grated Parmesan Cheese, Plus More for Garnish

1 Lemon, Juiced

½ Teaspoon Salt

½ Cup Extra Virgin Olive Oil



  1. Bring a large pot of salted water to a boil. Add the Pasta, stir, and cook according to package instructions to al dente. Drain and return the Pasta to the pot. Toss with Olive oil.
  2. In a food processor, combine Basil, Walnuts, Parmesan, Lemon Juice and Salt. Purée until mostly smooth. With the motor running, drizzle in the olive oil until emulsified. Season to taste with salt and pepper.
  3. Toss the Pasta with the Pesto and Serve with grated Parmesan for Garnish.

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