Walnut And Lemon Pesto Recipe

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts and toast, shaking the pan occasionally, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool completely.

Prepare herbs and garlic

Wash and thoroughly dry the basil and parsley (a salad spinner works well). Peel the garlic cloves and roughly chop them to help the food processor work evenly.

Blend base

In a food processor, combine the cooled toasted walnuts, garlic, lemon zest, lemon juice, and half of the basil (about 1.5 cups) and half of the parsley. Pulse until coarsely chopped, scraping down the sides as needed.

Emulsify with oil and cheese

With the processor running on low, slowly stream in about 1/4 cup of the olive oil until the mixture begins to come together but still has some texture. Add the grated cheese (if using), the remaining basil and parsley, salt, black pepper, and red pepper flakes (if using). Pulse until you reach a chunky, spreadable consistency. If the pesto is too thick, add the remaining olive oil in a slow stream until desired texture is reached.

Adjust seasoning and texture

Taste and adjust salt, pepper, and lemon juice. If you want a brighter lemon flavor, add up to 1 additional teaspoon of lemon juice. If too sharp, add a small drizzle of olive oil or a pinch more cheese.

Store or serve

Transfer the pesto to a jar or bowl. Smooth the top, pour a thin film of olive oil over the surface to preserve color, and cover tightly. Use immediately or refrigerate for up to 5 days (or freeze in portions for up to 3 months).

When serving, stir the pesto to reincorporate any separated oil. Drizzle with a little extra olive oil, sprinkle with toasted walnut halves, and serve with lemon wedges on the side. Use over pasta, grilled vegetables, sandwiches, or as a dip.