Pesto Cookies

Pesto Cookies
Staff Writer

Frank Anzalone

Inspired by the sauce from Genoa that may dress pasta or pizza, the cookie I’ve named Pesto is a savory, with walnuts and orange zest adding a twist on tradition. Fresh basil gives a bright finish to this shortbread-like cookie.


In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg yolks until blended. Mix in the orange juice, zest, and basil.

Mix together the flour, walnuts, and Parmesan in a small bowl and add to the butter mixture. Beat until just incorporated.

Form the dough into a log (about 2 inches in diameter) and wrap in parchment paper. Press the log on the counter to form a rectangular shape rather than a round shape. Freeze for 30 minutes or refrigerate for 2 hours.

Preheat oven to 375 degrees. Slice the dough into ¼-inch-thick rectangles and place 1 inch apart on a parchment-lined or nonstick baking sheet.

Use kitchen scissors or a knife to cut small decorative basil leaf and press onto each cookie. Bake for 10-12 minutes or until bottoms are light golden brown. Let sit for a few minutes and transfer to a cooling rack.


Calories per serving:

218 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 13g 20%
  • Carbs 21g 7%
  • Saturated 6g 31%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 3g
  • Polyunsaturated 3g
  • Protein 5g 9%
  • Cholesterol 54mg 18%
  • Sodium 68mg 3%
  • Calcium 70mg 7%
  • Magnesium 14mg 3%
  • Potassium 52mg 1%
  • Iron 1mg 6%
  • Zinc 0mg 3%
  • Phosphorus 80mg 11%
  • Vitamin A 86µg 10%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 39µg 10%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 2µg 2%
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