Pesto is one of those recipes that proves how little you actually need to make something great. Fresh basil, good olive oil, a handful of nuts, and cheese — that’s it. No cooking, no long prep, just a quick blitz in the food processor and you’ve got something that instantly upgrades whatever it touches.
This version keeps things intentionally simple. Walnuts stand in for pine nuts (because they’re easier to find and still delicious), and the garlic stays bold without overpowering the basil. It’s the kind of pesto you can toss with pasta, spoon over grilled chicken, swirl into soups, or stash in the freezer for later.
If you’re building meals around simple flavor boosters like this, you might also like:
Grilled Chicken with Basil Dressing – another herb-forward way to keep chicken interesting
Foil-Baked Cod with Lemon and Dill – clean, bright flavors that pair well with pesto on the side
One-Pan Orecchiette Pasta – a perfect base for tossing with fresh pesto
Once you start keeping sauces like this on hand, weeknight cooking becomes much easier. Pesto isn’t just a pasta sauce; it’s a shortcut.
Simple Basil Pesto You’ll Use on Everything
Ingredients
- 2 cups fresh basil leaves
- 2 tablespoons walnuts
- 2 large garlic cloves
- 1/2 cups EVOO
- 1/2 cup grated parmesan
Instructions
- Combine the basil and walnust in a food processor until finely minced
- With the machine runningf, slowly drissle in the oil until the mixture is smooth
- Add the cheese and a few turns of ground pepper, pulse a few times to combine
- Store in the fridge or freeze
This is good, I’ve used almonds and it turned out nice. Can’t wait to try it in the summer with basil from the garden