The star of this pesto is the walnuts.

Still got lots of sweet basil growing in the garden, so I'm making a batch of this Basil Walnut Pesto for all kinds of applications. Goes without saying on pasta, but it's also delicious whipped into butter and cream cheese, mixed with hummus or mayo, as a pizza spread, and also as a base for delicious salad dressing.You can use other nuts (pine nuts, obviously), but almonds, cashews, and pecans are also delicious.

I was given basil leaves and wanted to make something with them.If you replace the walnuts with pine nuts in this recipe, you'll get classic pesto. Recipe by uzukaji.

Love this simple recipe. Delicious, full of flavor, and can add any spices or other herbs.

High oil to herb ratio make it last longer in the fridge but use it moderately while enjoying it.

Because the basil was abundant outside and the fall is approaching, it was time to make pesto and pasta for that matter.

My kids will eat just about anything if you put cheese or pesto on it. This is a simple, but totally delicious sauce, dip or topping for meat.

We make a lot of basil every year. Upon harvesting it, I make this sauce.I used to make this with pine nuts, but I wasn't able to buy them in time, so I used walnuts as a replacement. I gradually phased out the pine nuts and now only use walnuts.It's just as delicious, and cheaper, so now I make it with walnuts.Lightly roast the walnuts beforehand, taking care not to burn them. Let them cool.This can also be frozen. I put a little into a small container and froze batches.Thaw out the amount you plan to use, and use it as quickly as possible.After thawing be sure to put it back in the freezer. Recipe by putimiko

Recipe from our friendly neighbor Tim

I wanted to make basil pesto using fresh aromatic basil direct from a farmer.Dry-roasting nuts gives extra flavour. You can divide it up into small portions and store in the freezer. If you store in the fridge for a while, keep only portions you will use. Flatten the surface and pour the olive oil on it to avoid any discolouring.If you leave some nuts chunks when you use the food processor, you can also enjoy the nutty texture. Recipe by KiwieKiwie