Skip to main content
Epicurious
Cookbooks

Walnut Pesto

Recipe information

  • Yield

    makes about 3/4 cups

Ingredients

2 cups walnut pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 300°F.

    Step 2

    Distribute the walnuts on a sheet pan and toast in the oven until they are fragrant. Transfer the walnuts to a blender or food processor and roughly chop. Slowly add the oil and continue to process until you have a just spreadable but not too smooth pesto. (Keep in mind that the walnuts release their own oils, so be patient if the paste seems too dry at first.) Season with salt and pepper. Use immediately or store in the refrigerator for up to 1 week.

'wichcraft
TagsSauceWalnutNutDinnerLunchGluten FreeDairy FreeVegetarianVeganEasyMake AheadRoastFood ProcessorCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie