Walnut Basil Pesto

Homemade Walnut Basil Pesto! This easy and delicious sauce is ready in 15 minutes and uses walnuts instead of pine nuts. Perfect for pasta, pizza, salads, or sandwiches.

I'm sharing how to make a basil pesto recipe with walnuts and without pinenuts.

My kids love their Green Pesto Pasta, so I try to stock up on my Walnut Basil Pesto during summer when basil is abundant.

This Walnut Basil Pesto recipe is a twist on traditional pesto. Think of it like a classic Basil Pesto recipe with walnuts.

I use walnuts instead of pine nuts to make the pesto, and it's just as rich, nutty, and delicious as the classic pesto. It's one of our absolute favorites and bursting with fresh basil flavor.

We love this pesto with walnuts on pasta, pizza, wraps, and sandwiches. It's a staple in my kitchen and handy for quick dinners and the kids' lunchboxes. 

If you love an easy basil pesto recipe, try this spinach basil pesto, another homemade pesto sauce recipe we love! 

Jump to:

• About Basil Pesto
• Recipe Ingredients
• How To Make Walnut Basil Pesto (Stepwise Photos)
• How to Store and Freeze Pesto
• How to Use Basil Pesto
• Recipe Tips
• Frequently Asked Questions 
• More Recipes with Basil Pesto
• Recipe Card

About Basil Pesto

Basil pesto, or simply pesto, is a classic Italian sauce originating from Genoa, Italy. Hence, this classic pesto recipe is known as Pesto alla Genovese. 

Known for its vibrant green color and fresh, aromatic flavor, basil pesto is a staple in Italian cuisine and has gained popularity worldwide for its versatility and delicious taste.

A traditional basil pesto recipe uses fresh basil, pine nuts, olive oil, garlic, parmesan cheese, and salt. The ingredients are pounded with a mortar and pestle until smooth, creating a thick, vibrant, garlicky green sauce. Nowadays, a food processor makes it a breeze to blend it.  

Walnut Basil Pesto is a flavorful twist on the classic pesto. It substitutes pine nuts for walnuts, making the pesto more budget-friendly and introducing a rich, nutty flavor that complements the fresh, aromatic basil.

This basil walnut pesto recipe is delicious and packed with health benefits. Basil is rich in antioxidants and anti-inflammatory compounds. Walnuts are a great source of omega-3 fatty acids, protein (amino acid), and fiber. Combined with the healthy fats from olive oil, this walnut and basil pesto is a nutritious addition to your meal.

This homemade pesto sauce is perfect on everything, whether pasta, pizza, salad, sandwiches, or even as a dip or marinade. As a bonus, you can freeze pesto to enjoy it all year. 

Recipe Ingredients

Basil Leaves: Basil is the foundation of classic pesto. It provides a fragrant, sweet, and slightly peppery flavor. Always use fresh, vibrant green leaves for the best taste and aroma.

Along with basil, you can add other greens like Spinach, arugula, Kale, Parsley, Cilantro, and mint to create unique variations.

Walnuts: I have used Walnuts instead of the more traditional pine nuts for this pesto recipe. You can also use nuts like Pistachios, almonds, pecans, or cashews. If you are allergic to nuts, sunflower seeds or pumpkin seeds are excellent substitutes.

Garlic: Garlic is essential to adding depth of flavor to pesto. Always use fresh garlic cloves; start with 2 cloves, and add more if you prefer more garlic flavor.

Lemon Juice: Use freshly squeezed lemon juice to add freshness and acidity. It also helps balance the richness of the nuts and olive oil in the pesto. You can also add some lemon zest to enhance the citrus flavor.

Cheese: I use a combination of Parmigiano-Reggiano and Pecorino Romano cheese for my homemade pesto sauce, but you can also use any one. Make sure to use authentic Parmesan cheese (Parmigiano-Reggiano). You can check the rind for a distinctive dotted inscription that reads "Parmigiano Reggiano," imprinted across the entire wheel during production. You can also use nutritional yeast to keep the pesto vegan or vegetarian.

Extra Virgin Olive Oil: Use high-quality extra virgin olive oil for the best flavor and texture.

Sea Salt: It enhances and balances the flavors in the pesto. It helps bring out the basil's natural sweetness and the savory notes of the other ingredients. You can also use Regular salt.

Please refer to the recipe card for exact measurements of ingredients. 

How To Make Walnut Basil Pesto (Stepwise Photos)

1 - Wash and dry the basil leaves thoroughly. Lightly toast the walnuts in a pan over medium heat for 3-4 minutes. Let them cool. 

2 and 3 - Add the toasted walnuts and garlic cloves to the food processor and pulse until the mixture is coarsely chopped.

4- Add the basil leaves, salt, black pepper, and lemon juice and pulse until the mixture is coarsely chopped.

5 - Open the food processor lid and scrape the sides using a spatula. Add cheese and ice cubes and close the lid again.

6 - Slowly drizzle in the olive oil while the food processor runs.

7 - Continue to blend until the mixture reaches a smooth, creamy consistency. Adjust the amount of olive oil depending on your preferred texture. 

8 - Taste the pesto and adjust the seasoning if necessary. You can add more garlic, lemon juice, or cheese. The pesto should have a little texture, not be uniformly smooth.

How to Store and Freeze Pesto

You can use the pesto immediately or store it in the refrigerator for up to a week. Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil to prevent it from oxidizing and turning brown.

For more extended storage, freeze pesto for up to 6 months. To freeze, transfer the pesto to freezer-safe containers or ice cube trays. Once frozen, remove the cubes and put them in a sealable freezer bag or airtight container.

Thaw in the refrigerator or add directly to hot dishes for quick use.

Note: Homemade Pesto may darken slightly during freezing, but its flavor should remain intact. You can tell if pesto has gone bad if it changes color, such as turning very dark or smelling rancid.

How to Use Basil Pesto

Homemade Basil pesto is incredibly versatile and can be used in various dishes. Here are a few of my favorite ways to use pesto sauce.

• Pasta: Toss it with cooked pasta for a quick and flavorful meal. Add heavy cream to make it creamy basil pesto pasta.
• Pizza: Use it as a pizza sauce instead of tomato sauce for delicious pesto pizza.
• Sandwiches and wraps: Use pesto as a spread for sandwiches, wraps, or paninis to add flavor. The Caprese Panini is our favorite.
• Bruschetta: Spread pesto on toasted bread slices for a simple and delicious appetizer, pesto bruschetta.
• Salads: Mix pesto into salad dressings or drizzle over salads for a vibrant, herbaceous note.
• Dips: Serve it as a dip with bread, crackers, or vegetables.
• Marinades: Use it for meats, fish, or vegetables before grilling or roasting.

In addition, you can also add it to your soup and eggs for a burst of flavor.

Recipe Tips

Use tender and fresh basil leaves - for the most vibrant and flavorful pesto. Avoid wilted or overly mature leaves.

Use high-quality extra virgin olive oil for a rich, smooth texture and enhanced flavor.

Use good quality walnuts - that dont taste rancid. Lightly toast walnuts (or any nuts) before adding them to the pesto to enhance flavor and a more profound richness.

Don't use pre-grated cheese. Freshly grated Parmesan or Pecorino Romano will have a better flavor and melt more smoothly.

Don't Over-Blend - Pulse the ingredients in the food processor to avoid over-processing, which can turn the pesto into a paste. Aim for a slightly chunky texture.

Customize your pesto - Feel free to experiment with additional ingredients, such as Spinach, kale, cilantro, sun-dried tomatoes, garlic, or herbs, to create unique flavor profiles.

Adjust consistency - If the pesto is too thick, blend in more olive oil or a splash of water to reach your desired consistency.

Frequently Asked Questions 

More Recipes with Basil Pesto

I hope you enjoy this Walnut Basil Pesto Recipe!! If you try it, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what's cooking in my kitchen!!

Recipe Card

Update Notes: This post was originally published on December 14, 2013, but it was republished in October 2024 with step-by-step instructions, new photos, tips, and a video.