Total Time
Prep 10 mins
Cook 0 mins

This is the pesto I usually make. I love it on grilled chicken, pasta, and sandwiches. I used walnuts because they are way cheaper than pine nuts. I can't tell the difference myself, so I think it must be pretty close in flavor. I removed the chicken broth from the recipe because it isn't really necessary and half the time I make it I don't even have it on hand.


  1. Put basil leaves in a blender or food processor.
  2. Grate the parmesan cheese and add to the blender.
  3. Add garlic and walnuts and pulse for a moment.
  4. While blender is running add olive oil in a steady stream.
  5. Allow to mix for 1 minute more and then you are done!
Most Helpful

5 5

Very nice pesto to use up some of that last of summer basil. The walnuts are also great as pine nuts are hard to find in rural areas. I tripled the recipe and froze into cubes for winter sauces which will be very welcomed when the snow is flying! Thanks!

4 5

I didn't use the chicken broth as I am vegetarian anyway and the consistency was okay without. Nice easy pesto.

How much chicken broth???????