Walnuts, basil, and fresh grated Parm make these wings extra savory.


Credit: Victor Protasio

Recipe Summary test

20 mins
2 hrs 40 mins

Pesto hails from Genoa, Italy, the capital of Liguria. It means to pound or to crush, as it's traditionally made with a mortar and pestle.

This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Process walnuts and garlic in a food processor until finely ground. Add basil, 3/4 cup oil, the Parm, salt, and pepper. Process until saucy but not completely smooth. Reserve half in a bowl, covered. (Refrigerate if marinating longer than 4 hours; remove 2 hours before cooking.) Pat wings dry; season with 1 tsp. kosher salt. Transfer to a large resealable plastic bag; toss with remaining pesto and oil. Marinate in the fridge for 2 hours or up to 1 day. Preheat grill to medium heat for indirect cooking (325°). Grill wings, covered, turning occasionally, until lightly browned and cooked through, about 12 minutes. Move wings to direct heat. Cover and cook, turning once, until crispy, about 8 minutes. Transfer to a platter, brush with reserved pesto, and serve with lemon wedges.