Cedar Circle Farm Basil Walnut Pesto

Cedar Circle’s well-known and well-loved twist on the classic pesto Genovese uses walnuts (which are much easier to come by domestically, and cheaper too) in place of pine nuts. Many people prefer adding the cheese with serving or leaving it out entirely. Yields 2 cups


  • 1 c walnuts
  • 1/4 c lemon juice
  • 4 cloves garlic
  • 4 qt basil loosely packed
  • few sprigs parsley leaves
  • 1 c extra-virgin olive oil
  • 1 c Parmesan cheese grated
  • 2 1/2 t salt or to taste


Toast nuts 30 minutes @200F in the oven. Grate or grind Parmesan in a food processor or by hand. Squeeze lemon juice. Wash and pick parsley and basil off the stem. Spin in a salad spinner to dry or pat between two clean towels. Peel garlic. Put walnuts, garlic, lemon and salt in food processor. Then, add olive oil and finally basil and parsley. Transfer to a bowl and mix in cheese (if using). Enjoy!

photos: CCF staff

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