Skip to content
Basil and walnut pesto recipe

Basil and walnut pesto recipe

10 ratings

The perfect accompaniment to your homemade pasta, pesto is quick, cheap and easy to make. Add walnuts to compliment the taste of the fresh basil and salty pecorino. See method

  • Serves 4
  • 20 mins to prepare
  • 339 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 2 garlic cloves, crushed
  • ½ lemon, juiced
  • 60g walnuts
  • 2 x 30g packs basil, leaves picked
  • 5 tbsp/75ml olive oil
  • 60g grated pecorino

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    7g 34%
  • Sugars

    1g 1%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 1.6g Protein 6.9g Fibre 0.1g


  1. Put 2 crushed garlic cloves in a small bowl, pour over the juice of ½ lemon and set aside for 20 mins. Blitz 60g walnuts in a food processor.
  2. Add 2 x 30g packs fresh basil and the lemon-garlic mixture then blend to fully break down the basil. Drizzle in 5 tbsp olive oil and blend to a smooth purée. Add 60g grated pecorino and pulse to combine; season to taste.
  3. Toss the pesto through the cooked pasta, using 3-4 tbsp reserved pasta cooking water to loosen the sauce.

Tip: Store the pesto in the fridge for up to 1 day in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.