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Basil Pesto with Walnuts

September 14, 2017 by Susie Weinrich 7 Comments

Fresh Basil Pesto in a bowl on a cutting board

Over the years I have made pesto every which way; with pine nuts, with walnuts, with lemon, without lemon, adding cheese, no cheese, and the list goes on and on. I finally found that THIS Basil Pesto Recipe is my absolute favorite! The walnuts are a little heartier than a traditional pine nut, the lemon is a must (for color and flavor) and the extra virgin olive oil adds it own layer of flavor. You are absolutely going to love this recipe. It is the perfect way to enjoy fresh basil!

a bowl of fresh pesto with a spoon

Every summer I plant basil, just in a pot, on my patio. And every summer I have an overwhelming abundance of basil. More than I could ever use by randomly plucking a few leaves for my pasta. That is where this Basil Pesto Recipe comes in handy. It is a great way to use up all that fresh basil, making sure it doesn't go to waste. Extra Bonus… it freezes really well so you can have garden fresh pesto all winter long!

RELATED: If you want a smaller batch of pesto for one dinner, pop over to this recipe for Pesto Pasta. or Pesto Cream Sauce. Or if you make this recipe, give it a try in this delicious Pesto Lasagna Skillet Recipe.

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Listen To This Recipe

You can listen to the full recipe on the podcast “Let’s Make Dinner“. I share all the tips and tricks plus recipes to use your fresh pesto!

Why You Will Love This Pesto Recipe With Walnuts

  • It is easy to make and ready in minutes.
  • Only uses simple ingredients, most of which you probably have!
  • Freezes perfectly for later use.
  • It is a bright and healthy sauce.
  • Great way to use up an excess of fresh homegrown basil.

What is Pesto?

If you have never had Basil Pesto, it is a traditional Italian sauce, made from fresh basil leaves. It is a blended herb sauce that is great on chicken, seafood, or pasta.

It has a strong flavor of basil mixed with a tartness of lemon and nuttiness from the olive oil and nuts.

Fresh Basil Plant

Tips on growing a healthy, long lasting basil plant:

  1. As the basil plant grows pinch off a few of the new, tiny, itty-bitty leaves growing in the center of the larger leaves. This allows the plant to grow wider and bushier.
  2. Do not let your basil plant go to seed. As the plant grows taller and older it will form flowers at the top. Pluck those flower buds off, down to the nearest basil leaves. This will allow the plant to grow longer and not dry out.
  3. If your plant does flower at the top this is the time you can harvest most of the plant. Cut each stem towards the bottom; count up two or three leaf patterns and cut just above the second or third set of leaves. This will leave just enough plant to regenerate.

By tending and cutting your plant you will allow it to regrow 1, 2 , or even 3 times thru the summer! Giving you a ton of pesto for your freezer!

Walnut Pesto Recipe Ingredients

You only need a few simple ingredients to make fresh Basil Pesto.

Basil– lots of basil! You will need 5 cups of basil.

Garlic- lots of garlic too! The recipe calls for 7 cloves, which I know sounds like a lot but it adds amazing flavor. If you are nervous about what 7 cloves of garlic will taste like, dial it back to 4-5 cloves.

Extra Virgin Olive Oil – make sure you use extra virgin olive oil, it is the one with FLAVOR. Regular olive oil doesn’t have the bite that EVOO does. The EVOO is also the blending liquid for all the ingredients and makes your pesto saucy.

ingredients for making fresh basil pesto

Lemon- The lemon has three jobs in the pesto; it keeps t he basil nice and green, it adds liquid to help blend the ingredients down, and it adds amazing flavor. I always say recipes need a “high note” (or an acid) and the lemon does the trick in this recipe!

Walnuts – Add a heartiness in texture to your pesto sauce. You can also sub toasted pine nuts for the walnuts, like I did in the You Tube Live Video.

Parmesan Cheese – Fresh grated parm is totally optional here. If I know that I am going to use my Pesto in a pasta recipe that already calls for a lot of parm I might skip it. But just use your tasting preference here.

How To Measure Basil

I am adding this section after I had a reader ask about measuring basil…

What is the best way to measure out 5 cups of basil? How many ounces is that? Seems a little ambiguous.

– Theresa, Reader and Pesto Maker

I couldn’t agree more, Theresa! I recently made pesto live on You Tube and when it came to measuring the basil I thought that stuffing it in a measuring cup is really a flawed system.

Also trying to weigh basil doesn’t seem practical.

So what I decided was the best, unscientific, method is using your hands lightly cupped together filled with basil = roughly about 1 cup. It worked great and my pesto turned out perfect!

How to Make Walnut Pesto

Pesto is truly a really easy sauce to make, and it is perfect during a hot summer when you don’t want to simmer or boil a sauce all day!

  1. Start by adding the nuts and garlic to a food processor or strong blender. Pulse about 20-30 times to start breaking them down.
walnuts and garlic in a food processor
  1. Add the basil, lemon juice, salt and parmesan cheese if using. Turn the processor on and begin to break down the basil.
pesto in a food processor
  1. After about 10 seconds, start to slowly add the extra virgin olive oil through the feed tube on the top. Note- if you don’t have a feed tube you can add all the olive oil in the step above and it will work just fine.

Pro Tip: You may need to stop and scrape the sides to make sure everything gets blended together.

  1. Once it looks pretty smooth, open up the blender and give it a taste to see if you prefer more lemon or want more salt.

Walnut Pesto Recipe Tips

  • Go ahead and make more pesto than you need, it freezes beautifully!
  • Don't skip the lemon, it really brightens up the flavor of the pesto. It also helps the pesto keep its bright green color.
  • Use extra virgin olive oil and not olive oil. The "extra virgin" olive oil is the one with amazing flavor.
  • To measure the fresh basil lightly cup a handful of basil leaves, this will be roughly a cup.
  • If your pesto looks too thick add a little more EVOO.
  • If your pesto looks too thin, add more basil leaves, walnuts and or parmesan cheese. Then taste for seasoning.
  • Give the pesto a taste before adding to pasta… customize the flavor to your liking; more garlic, more lemon, more salt??

How to Store Basil Walnut Pesto

Store your fresh basil pesto in the fridge in an airtight container for up to 1 week. You can also freeze your pesto so it can be used for longer!

Fresh Basil Pesto in a bowl on a cutting board

Freezing Pesto With Walnuts

You can absolutely freeze homemade pesto! This recipe makes a large batch of fresh pesto so it is great to plan on freezing at least half the recipe.

  • After making the fresh basil pesto recipe pour it into an ice cube tray- in 1 ½ tablespoon portions. Top each cube with a drizzle of extra virgin olive oil.
  • Put the ice cube tray in the freezer.
  • After a couple hours the pesto cubes will be frozen, pop them out and store them in a freezer safe bag.
  • You can keep the cubes in the freezer for up to 6 months.
  • Pull out the delicious homemade pesto 1, 2, or 8 cubes at a time to add to your recipes.
pesto in ice cube tray

Using Walnut Basil Pesto

You can use fresh pesto in so many ways! Here are a few recipes to get you started:

  1. Pesto Pasta
  2. Pesto Lasagna Skillet
  3. Drizzle over a Caprese Salad (tomatoes and mozzarella).
  4. Serve as a sauce for grilled chicken.
  5. Drizzle over Roasted Fennel.
  6. Spoon over Crispy Oven Potatoes.
  7. Use as a dip for Roasted Shrimp.
  8. Make a salad dressing for an Italian Salad.

Other Great Basil Recipes

  • homemade fresh basil vinaigrette in a bowl
    Fresh Basil Vinaigrette- plus ways to use it!
  • a bowl of lasagna soup topped with ricotta cheese
    Lasagna Soup Served With Ricotta
  • Mediterranean Shrimp Skillet with two crostini
    Mediterranean Shrimp Skillet
  • strawberry basil margarita on a blue and yellow plate
    Fresh Strawberry Basil Margarita

Susie leaning on the kitchen counter

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The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!

Fresh Basil Pesto in a bowl on a cutting board

Pesto With Walnuts

Homemade Basil Pesto comes together in minutes in your food processor or blender and only requires a handful of simple ingredients: basil, walnuts, lemon, extra virgin olive oil and kosher salt.
Watch Susie make this delicious Pesto Recipe on a 30 minute Pin TV Episode.
5 from 5 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Servings: 1.5 cups
Calories: 2237kcal
Author: Susie Weinrich

Equipment

  • Food Processor or Blender

Ingredients

  • ⅓ cup Walnuts - – can sub pine nuts
  • 7 Garlic Cloves
  • 5 cups Fresh Basil Leaves - – see notes about measuring
  • 1 cup Extra Virgin Olive Oil
  • 4 tablespoon Fresh Lemon Juice
  • 1 teaspoon Kosher Salt
  • Pepper to taste
  • **Optional ⅓ cup fresh grated parmesan cheese

Instructions
 

  • In a food processor with the blade attachment, blend the nuts and garlic for about 20-30 pulses.
    ⅓ cup Walnuts, 7 Garlic Cloves
  • Add the basil, lemon juice, salt, and parmesan cheese (if using) to the walnut mixture.
    5 cups Fresh Basil Leaves, 4 Tbsp Fresh Lemon Juice, 1 tsp Kosher Salt, Pepper to taste, **Optional ⅓ cup fresh grated parmesan cheese
  • Start the processor and slowly add the extra virgin olive oil through the feed tube until the pesto comes together and is blended smooth.
    Pro Tip: You may have to scrape the bowl down while you are processing to make sure that all the bits and pieces get blended in.
    1 cup Extra Virgin Olive Oil
  • Fresh Basil Pesto can be stored in the fridge, in an air tight container, for about a week

Freezing Pesto

  • Spoon 1½ tablespoon portions into each compartment of an ice cube tray. Top each cube with a little extra virgin olive oil.
  • Place the tray(s) into the freezer and freeze for up to 12 hours until the cubes are frozen. Pop them out and store in a freezer safe bag, up to 6 months.
  • You can use the frozen cubes 1, 2, or 8 at a time for your pastas, soups, side dishes and dips.

Recipe Tips and Notes:

MEASURING FRESH BASIL: 
I recently made pesto live on You Tube and when it came to measuring the basil I thought that stuffing it in a measuring cup is really a flawed system. Also trying to weigh basil doesn’t seem practical.
So what I decided was the best, unscientific, method is using your hands lightly cupped together filled with basil = roughly about 1 cup. It worked great and my pesto turned out perfect!

For a smaller batch of pesto, good for one dinner, pop over to this recipe for Pesto Pasta!
Or use some of this pesto in this recipe for Pesto Cream Sauce or  Pesto Lasagna Skillet.
Drizzle over Grilled Chicken or serve on Roasted Fennel for a great side dish!
LISTEN TO THIS FULL RECIPE ON THE PODCAST “LET’S MAKE DINNER” . FIND AN AUDIO PLAYER HERE.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 2237kcal | Carbohydrates: 20g | Protein: 11g | Fat: 242g | Saturated Fat: 32g | Sodium: 2340mg | Potassium: 675mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6343IU | Vitamin C: 52mg | Calcium: 296mg | Iron: 7mg

ALDI Back-to-School Snacks & Lunch Packs

August 18, 2017 by Susie Weinrich Leave a Comment

28 Aldi back to school snacks and lunch packs

Back-to-school is right around the corner, if you’re not back already! Back to routines, full schedules, nightly activities, and homework. Back to packing lunches 5 days a week!!! Are you dreading it or looking forward to it?

28 Aldi back to school snacks and lunch packs

[Read more…]

BWCA Annual Family Vacation

August 8, 2017 by Susie Weinrich 5 Comments

BWCA

I dream of a place where my family can connect, willingly drop their phones, ipods, and internet connections, listen to stories, have meaningful conversations, and sometimes just enjoy a little silence together. A place that is hard to come by these days. For my family that place is Kawishiwi Lodge in the Boundary Waters Canoe Area in Northern Minnesota. A remote place about 4.5 hours north of Minneapolis. It is void of motor boats, cell coverage, internet, phones or television. But full of laughter, love, uninterrupted family time, and memory making.

BWCA
Photo Credit: Paige Sears

The beauty of the BWCA is so unique and peaceful. It is sweeping landscapes of towering pines, boulder faces covered in moss, beautiful wild flowers, chalky white birch trees, glimmering waters, raging waterfalls, and the song of the loon at dusk. It’s a vast scene that you cannot capture on film. However, I hope I can give you a little peek into how special and beautiful this place is thru my photos and stories.

Kawishiwi Lodge & Outfitters

Every year in July my family makes the 12 hour trek to this wonderful place in solitude and Kawishiwi Lodge is where we land. It is a remote resort about 30 miles from the nearest town, Ely MN. It is situated on Lake One, the starting point to the most popular canoe routes in the BWCA.

kawishiwi cabin

The grounds of Kawishiwi are natural and untouched besides the 19 cabins nestled into the wilderness and the one lane gravel road you drive to your cabin. The accommodations are rustic, simple log cabins with just enough room for a small kitchen, beds, and a screened in porch to enjoy the Northern Minnesota weather and keep the mosquitos out. Each cabin comes with a fire pit, canoe and/or kayaks and a private dock. What you will not find: clocks, internet, tv, or radios… perfect!

kawishiwi cabin

Flora & Fauna

Gone are the days when we would be warned upon check in “beware of the bear lurking around the trash cans at night, make sure you lock your doors”. When I was little you could take a canoe ride at dusk to see moose in the reeds near the water or lay in bed at night and hear the wolves howl. It’s seems those days have past.. yet we still get a small glimpse of the wild each year. Now it seems to exist in the sighting of an eagle soaring, or a huge prehistoric looking snapping turtle, or the cry of a loon at dusk.

Last year my Mom and I took a morning paddle board trip. We enjoyed the silence, the beautiful scenery, and were treated to a show of two loons fishing. In the clear shallow waters of a channel between lakes we were able to see their every move. We sat on our boards and watched the birds dart and trun underwater chasing their breakfast. The speed and accuracy at which they swim underwater is AMAZING! It is something I will never forget.

This year we were treated to what seemed like the constant presence of this terrifying little snapping turtle. Our “friendly” turtle, Clettuce (pronounced clet-us), was lovingly named by the kids. One morning I decided to take a kayak ride, upon turning my kayak over we discovered a little frog sitting in the seat. My nephew grabbed the frog, because I wasn’t about to touch it, and threw it in the water… two seconds later Clettuce emerged and gobbled that little frog right up! Needless to say that kept me out of the water for a few days!!!

snapping turtle

The jumping cliffs on Lake One. I won’t say too much- I talk about it a little later in this post.

cliff jumping lake one

During one of our hikes this year we ran across this little black and yellow snake. I haven’t seen a snake in years- thankfully- because I HATE SNAKES!! But, I was able to gain composure long enough to take this pic. Honestly he was super peaceful and slow (but it still gave me the willies).

Bass Lake Trail

Wild flowers abound! Even the ditches are filled with these beautiful flowers.

wild flowers
Purple Flower

Family Tradition

As far as I know Kawishiwi has been a family tradition since my mom was a little girl, somewhere around 60 years (I won’t give away your exact age, Mom). It was a tradition my Grandparents started when they had a young family. Back then the entire 30 miles from Ely to Kawishiwi Lodge was a one lane unpaved road with the forest creeping in from the sides. I have heard stories of my Mom and her sisters having such horrible car sickness they had to get out and walk in the beams of the car’s headlights. The road is of course paved now… until you get to the Kawishiwi turnoff, then you are on a one lane gravel road for a few miles.

Kawishiwi Lodge Entrance momsdinner.net

There are stories of the time we stayed for 2 weeks and ran out of food by the last day and my Mom and her sisters fought over the last carrot. Stories of how I cried endlessly when I was a baby (will I ever live that down?!?). Memories of my Dad, Uncle, and Grandpa canoeing out for 3 days to somewhere called South Wilder (sounds dangerous, doesn’t it) where the fish seemed to jump right in the boat. Upon their arrival home we set up a “camp spa” for them and rubbed feet, cleaned nails, and shaved beards while we were treated to all the details of their trip and big fish stories (read fables). My parents even honeymooned at Kawishiwi Lodge! And my son’s first trip to Kawishiwi was when he was just 1.5 months old.

We are now 4 generations into this vacation my Grandparents started. This family tradition runs deep and I hope we continue the tradition into 5 and 6 generations.

Family Time

A week of uninterrupted family time is priceless and hard to come by today. Even if you do get away for a family vacation it seems to be full of scheduled activities. In the BWCA we take it day by day. All activities are planned by the weather and nature. If it’s a hot sunny day you will find us swimming in the lake or cliff jumping. If it’s a windy day it is perfect for blueberry picking. Overcast cool days are great for a hike or canoeing a picnic lunch out to an island. If it happens to be raining we stay in and play board games, do crafts, and nap. At night we all come together for dinner, up to 20 at a time, have a campfire, roast some marshmallows, have log splitting contests and possibly play a game or two.

It is the perfect place to reconnect with your family and recharge your battery before the lazy summer ends.

kawishiwi cabin
kawishiwi cabin
kawishiwi cabin
kawishiwi cabin
kawishiwi cabin
kawishiwi cabin
kawishiwi cabin
hiking
paddle boarding
kayaking
kawishiwi cabin
kawishiwi cabin
kawishiwi cabin
kawishiwi cabin
family photo
smores

Hiking

There are quite a few hikes around the BWCA. They can be just as intense as a Colorado mountain hike and definitely as scenic and beautiful. The trails are lined with fallen pine needles that perfume the air, huge ancient looking pine trees and birch trees, scenic overlooks to lakes, and access to beautiful waterfalls. Here are a few of our favorite hikes we have taken in the past few years:

Bass Lake Trail

Bass Lake Trail
bass lake trail momsdinner.net
Bass Lake Trail
Bass Lake Trail
Bass Lake Trail
Bass Lake Trail
Bass Lake Trail
Bass Lake Trail
Bass Lake Trail

Kawishiwi Falls

Kawishiwi Falls
Kawishiwi Falls Trail

Blueberry Picking

These sweet little berries grow wild in Northern Minnesota. “Hunting” for blueberries is an activity that we love, well, most of us love. If you are not much for thick forest and bugs in the name of few berries this is not the activity for you! But there is nothing more rewarding than 4 cups of berries for a blueberry pie or enough berries to add to a Summer Berry Cobbler! or to make a Blueberry Crumble or Blueberry Margarita.

blueberries

We go to Kawishiwi at the peak of wild blueberry season, late July. Some years, especially when I was little, the forest floor would be colored a hue of blue from all the berries. There have also been years that because of the weather we have missed the season completely. This year was somewhere right in the middle. There were berries but you had to go deep into the woods to find them.

blueberry picking
blueberry picking

Cliff Jumping

Sounds crazy, I know! It looks crazy too! A 15 minute canoe ride from our cabin there is a set of flat faced cliffs with deep waters at the base. Perfect for cliff jumping- only for the brave at heart. The pictures do not do the height justice. I went one time and that was it for me. On the other hand my nephews love doing flips and all sorts of daredevil jumps from the rocks!

I love this first picture of my 9 year old niece taking the plunge while my 9 year old daughter runs for her life!!

*sorry for the picture quality here- they are taken with my phone on an island across from the cliffs.

cliff jumping lake one

Those are just a few little nuggets from our trip. I hope you enjoyed it!

If you have questions about Kawishiwi Lodge or camping and canoeing in BWCA I would direct you to contact Frank and Nicole at Kawishiwi Lodge. They are the sweet family that owns the resort. Click here to be redirected to their contact page or here to find out more about their resort.

Love, Susie

 

 

My Aldi Must Haves

May 24, 2017 by Susie Weinrich 12 Comments

My Aldi Favorites
My Aldi Favorites

I love Aldi! Maybe bordering on obsession. I get antsy if I haven’t been there in a while. Last time we went on a week and a half vacation I couldn’t wait to get home and go to Aldi. I’m so weird: )

The first time I shopped at Aldi I was blown away by the prices! It has changed my pantry and fridge completely. I am able to buy better quality food within my weekly budget (more organics and better produce), yet it has probably cut my  grocery bill by ⅓, and I am able to buy more variety because of the lower cost. If you haven’t shopped at Aldi- GO! And if there isn’t one near you, they are expanding this year, so keep an eye out!

Few things to remember before you go:

[Read more…]

Honey Mustard Lemon Couscous with Chicken & Peas

March 15, 2017 by Susie Weinrich 12 Comments

Honey Mustard Lemon Couscous with Chicken and Peas

You will love this Honey Mustard Lemon Couscous with Chicken and Peas.  It is easy to make and full of bright flavors….

It sure is a mouthful, Honey Mustard Lemon Couscous with Chicken and Peas! But it is oh so delicious and so easy to make.

Honey Mustard Lemon Couscous with Chicken and Peas in a bowl and a glass of wine

Have you ever used couscous?  It is actually a very tiny “grain” of pasta. If you have not cooked with it now is the perfect opportunity.  You will be addicted!  It couldn't be easier. Just boil the water, add the couscous, pop the lid on and remove it from the heat. Just let it sit for 5 minutes then fluff it with a fork. DONE! For reals, that is it.  Now of course you will want to add some yummies (aka- honey mustard lemon vinaigrette, basil, onions, peas and chicken!). It makes a great side dish or in this case the main course.

[Read more…]
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Meet The Author:

Susie Weinrich is a professional recipe developer specializing in classic Midwest cooking, recently seen on Food Network's 100 Cooks. Her thoroughly tested recipes and step-by-step guides give home cooks real confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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