Basil Walnut Pesto

Pesto is a delightful concoction that is at home as a sauce, dressing or even a dip. Usually reserved for the summer months nowadays most groceries carry fresh basil year round making pesto a dish for all seasons. The one issue with this delicious recipe is oxidation. Air, my friends is a pesto killer! Once basil is chopped it starts to oxidize turning that beautiful bright green color to a drab gray. Not to fret dear readers, VacMaster to the rescue! By simply vacuum packing your pesto not only do you prolong its life but you lock in that striking green color. Store it in the fridge or freeze it for use in the months to come vacuum packing is the only way to pack and store pesto!

basil walnut pesto


• 1/2 cup walnuts, halves or pieces

• 6 large garlic cloves, peeled and cored

• 5 cups basil leaves, fresh, packed

• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper

• 1 1/2 cups extra virgin olive oil

• 1 cup Parmesan, grated

• 1-2 tablespoons or as needed lime juice, fresh 


1. In the bowl of a running food processor fitted with the steel blade drop in the garlic cloves to mince thoroughly

2. Add the walnuts and process for around 15 seconds or so and follow with the basil leaves, salt, and pepper.

3. Again with the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the mixture is thoroughly blended.

4. Add the Parmesan and puree the entire mixture for a minute or so to combine then add the lime juice to taste.

5. Use immediately or using a VacMaster chamber machine and an appropriately sized VacMaster bag vacuum seal the pesto and refrigerate until needed. 

basil walnut pesto image