If you’re looking for a delicious twist on a classic Italian sauce, this basil walnut pesto is the perfect choice. Made with fresh basil leaves, crunchy walnuts, garlic, parmesan cheese, and extra virgin olive oil, this easy homemade pesto recipe delivers bold flavor and creamy texture with just minutes of prep time.
Why You’ll Love Basil Walnut Pesto
Not sure if you’re a pesto fan? We’re here to convince you!
- Unique Flavor: The combination of fresh basil and toasted walnuts offers a bold, earthy flavor that stands out from traditional pine nut pesto.
- Quick and Easy To Make: All you need is a food processor and this basil walnut pesto is done in 5 minutes!
- Super Versatile: Use it as a pasta sauce, sandwich spread, dip, or drizzle over grilled veggies, chicken, or seafood.
Ingredients You’ll Need
Just a few simple ingredients are all you need to get started. This basil pesto with walnuts is so good, we often have the ingredients on hand. Sometimes a quick run out for fresh basil, but that’s usually all we need.
- Fresh Basil: Fresh basil is a must for pesto. You need the bright, lemony flavor and the texture of the leaves.
- Lemon Juice: Again, fresh is best, but you could use bottled juice if that’s what you have on hand.
- Garlic: Fresh garlic (we’re feeling a trend here) is best, but in a pinch we also grab garlic paste or frozen garlic cubes.
- Walnuts: You don’t have to spend the money of whole walnuts because we’re going to be blending them up. Buy whatever is on sale, halves or pieces.
- Parmesan Cheese: We do like to grate our own, but you can use pre-grated.
- Olive Oil: Good quality olive oil is a must, it adds to the flavor and texture of the pesto.
How To Make Basil Walnut Pesto (Step by Step)
Making pesto couldn’t be easier – just add everything to a food processor, blend and enjoy!
- Add ingredients to food processor: Add basil leaves, walnuts, grated parmesan cheese, smashed garlic cloves, salt, pepper and lemon juice to the bowl of a food processor. Process on high until the ingredients are blended together.
- Drizzle in olive oil: Use the chute to slowly pour olive oil into the bowl while it’s running. Taste for seasonings and adjust if needed.
Why Use Walnuts Instead Of Pine Nuts?
For one, pine nuts (or pignoli nuts) are quite pricey. All nuts are expensive, really, but pine nuts are definitely up there in cost. Making the switch to walnuts saves a bit on the cost, and since walnuts have a delicious, rich flavor they work perfectly in this pesto recipe.
You can also use other nuts like cashews, almonds, pistachios or pecans. Switch up the flavors and see which you like best!
Ways To Use Pesto
There’s so many different uses for pesto, even just as a dip for veggies on a charcuterie board. Here’s a few of our favorite ways to enjoy this herby, lemony sauce.
- New York Strip Steak
- Grilled Chicken Nuggets
- Marinated Grilled Chicken
- Juicy Air Fryer Pork Tenderloin
- Italian Chicken Ciabatta Sandwich
- Shrimp and Broccoli Pasta
How To Store and Freeze Pesto
Homemade pesto typically lasts 5 to 7 days in the fridge when stored properly in an airtight container. Here are a few tips to extend its freshness:
- Cover the surface with olive oil before sealing to prevent oxidation and browning.
- Store in a glass jar or airtight plastic container.
- Keep it in the coldest part of the fridge (usually near the back).
Pesto freezes very well. Pour it into ice cube trays, freeze, then transfer to a freezer bag. It can last up to 6 months in the freezer.
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Basil Walnut Pesto Recipe
- Prep Time: 5 minutes
- Cook Time: No Cook
- Total Time: 0 hours
- Yield: 1 cup 1x
Print Recipe
Pin RecipeBright and fresh Basil Walnut Pesto comes together in just minutes! Use it as a sauce for chicken, fish or steak, spread it on sandwiches, stir in into it pasta and so much more!
Ingredients
- 3 cups basil leaves (loosely packed)
- 1/4 cup grated parmesan cheese
- 1/4 cup walnut pieces (if using halves use a heaping 1/4 cup)
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/3 – 1/2 cup olive oil
Instructions
- Add the basil, parmesan cheese, walnuts, lemon juice, salt and pepper to the bowl of a food processor. Blend together until smooth, scraping down the sides.
- With the motor running, drizzle in the olive oil until you have the consistency that you like. Taste for seasonings and adjust if needed.
Recipe Notes
Store: Store pesto in an air tight container in the refrigerator for up to 7 days.
Freeze: Freeze pesto in a freezer bag or ice cube trays. Once the pesto is frozen in the ice cube tray you can pop the cubes out and store in freezer bags.
- Category: Marinades, Sauces and Spice Mixes
- Method: No Cook
- Cuisine: American
