Walnut Basil Pesto
If you want to capture summer in a jar, make this quick and easy Walnut Basil Pesto. It’s the perfect blend of fresh basil, rich walnuts, and tangy parmesan…whipped together in just 10 minutes! Whether you’re tossing it with pasta, spreading it on sandwiches, or freezing it for later, this pesto recipe is a keeper.
Get the Scoop!
- Fast and Easy – Only takes 10 minutes from start to finish. That’s less time than it takes to boil pasta!
- Versatile Pesto Recipe – Pairs beautifully with pasta, pizza, sandwiches, or even stirred into tomato soup.
- Freezer-Friendly – Freeze it in containers for a burst of summer flavor all year long.
Every summer, I plant fresh basil in my back yard, and by season’s end, I have more than I can eat in a lifetime. My neighbors and friends get the leftovers, but they don’t seem to mind! 😄
Basil pesto with walnuts is a simple recipe, but that’s what makes it so good. There are many ways to enjoy it, but my favorite is with a loaf of crusty garlic bread. It’s similar to Cilantro Chimichurri Sauce with its bright green hue, but the addition of parmesan makes it rich and creamy.
What You’ll Need
Here are the ingredients you’ll need to make the most delicious batch of basil and walnut pesto! To see quantities, check out the printable recipe card below.
- Fresh basil leaves – about 2 cups packed
- Raw walnut halves – can leave raw or toast if desired
- Freshly grated Parmesan – grate by hand
- Olive oil – extra virgin is the best choice
- Garlic cloves – peel 2 cloves
- Kosher salt and black pepper – to taste
Step-by-Step Instructions
- Pulse the base: Add basil, walnuts, and garlic to the bowl of a food processor. Pulse until everything is finely minced.
- Add cheese: Toss in the parmesan and pulse again until fully incorporated.
- Drizzle in olive oil: With the food processor running, drizzle in the olive oil slowly. Blend until you reach a creamy consistency.
- Season: Taste and season with salt and pepper as needed.
Favorite Pairings
- Toss with hot pasta and a splash of pasta water
- Spread on toasted ciabatta or crusty bread
- Swirl into risotto or mashed potatoes
- Drizzle over grilled chicken or fish
- Dollop on top of scrambled eggs or roasted veggies
Make it Yours
- Nut swap: Try pistachios, almonds, or cashews instead of walnuts.
- Dairy-free: Skip the Parmesan and add a tablespoon of nutritional yeast.
- Spicy kick: Add a pinch of red pepper flakes or a sliver of fresh chili.
- Lemony twist: A squeeze of lemon juice adds brightness and helps preserve color.
Dip Tips
- Fresh is best: Use basil that’s vibrant and not wilting.
- Grate the cheese by hand: Pre-grated parmesan doesn’t blend well and lacks the bold, nutty flavor.
- Don’t over-blend: Pulse just enough to combine. Over-processing can make your pesto too oily.
Recipe FAQ
Yes, but pulse in short bursts and scrape down the sides often. Blenders can over-purée quickly.
No. Raw walnuts keep the flavor more mellow. But if you like a deeper, nuttier flavor, feel free to toast them briefly.
Absolutely. Just make sure your food processor can handle the volume, or make two batches of walnut basil pesto and your friends will love to take home the leftovers!
Storage Guide
Leftovers: Store basil pesto in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. It will keep for up to 1 week.
Freezer: Spoon pesto into ice cube trays or small containers, freeze, then transfer to a freezer-safe bag. It’ll keep for up to 3 months. Thaw in the fridge before using.
Walnut Basil Pesto
*See notes in post for detailed tips, photos and instructions.
Equipment
- food processor or blender
- measuring cups and spoons
- spatula
- serving bowl and spoon
Ingredients
- 2 cups fresh basil leaves
- ½ cup raw walnut halves
- ½ cup freshly grated parmesan
- ½ cup olive oil - extra virgin
- 2 cloves garlic - peeled
- salt and black pepper to taste
Instructions
- Add basil, walnuts and garlic to the bowl of a food processor and pulse until everything is finely minced.
- Add Parmesan cheese to the food processor and pulse again until the cheese is combined.
- With the food processor running, stream in olive oil until pesto reaches a beautiful creamy consistency.
- Season with salt and pepper to taste.
Notes
- Parmesan: Make sure to grate your own fresh parmesan for pesto. The pre-grated options will not have the same great flavor or texture.
- Substitutions: Pistachios, almonds and cashews are all great substitutes for walnuts in this recipe.
- Leftovers: Store basil pesto in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. It will keep for up to 1 week.
- Freezer: Spoon pesto into ice cube trays or small containers, freeze, then transfer to a freezer-safe bag. It’ll keep for up to 3 months. Thaw in the fridge before using.
Nutrition
*Nutrition info is an auto generated estimate.
We love this! I’ve been using it as a sandwich spread and as a pasta sauce, too!
We love it on pasta as well. It’s an easy way to make dinner in a jiffy!