This post may contain affiliate links. Please read our disclosure policy.
My Walnut Pesto recipe is a rich and flavorful sauce made with tons of fresh basil, Parmesan cheese and crunchy walnuts. It tastes incredible on pastas, pizzas or sandwiches or just spread on a crusty piece of bread.
Pasta is a big deal in our house. It appears on our dinner menu weekly, rotating between Homemade Spaghetti Sauce, Creamy Homemade Alfredo Sauce and this amazing Walnut Pesto.
Walnut pesto brings a whole new flavor to the game! Pesto is generally typically made with pine nuts, but I used walnuts for added flavor and texture.
Pin this recipe for later!Why We Love This Recipe
- Easy to Make – Just throw the ingredients into a food processor and pulse until smooth.
- Simple, Fresh Ingredients – All of the ingredients you’ll use for this pesto recipe are fresh – basil, parsley, walnuts, cheese, lemon and garlic.
- Versatile – Toss with your favorite pasta or spread on a piece of crusty Italian bread.
recipe walk-through
How to Make Walnut Pesto
- Toss the fresh basil, parsley, Parmesan cheese, garlic and lemon juice into the food processor. You can also use a blender if that’s what you have.
- Pulse until the sauce is smooth.
- Toss with your favorite pasta, use in my Pesto Bruschetta or Pesto Chicken Sliders recipes, or transfer to a jar to save for later.
Storage Tips
The Best Way to Store Homemade Pesto
Fridge – Pour any leftovers into a jar with a tight fitting lid or another airtight container. Store in the fridge for 3-5 days for optimal freshness.
Freezing – Pour pesto into a freezer safe container and coat the surface with a thin layer of olive oil to prevent browning. Freeze for up to 6 months.
Recipe Tips
- Use the freshest ingredients. Don’t let your basil sit around or it will turn brown on you. Pick up your fresh herbs as close to the day you plan on making your pesto as possible.
- Use a good quality EVOO. When it comes to extra virgin olive oil, not all bottles are created equal. Choose a dark glass bottle or tin, and reach for the bottles made in the US with a USDA seal of approval. Be sure to check the best by date.
- To keep your pesto sauce looking fresh, drizzle on a thin layer of olive oil or press some plastic wrap directly on the surface when storing. Basil oxidizes and turns brown when exposed to air, so utilizing one of these methods will help your pesto retain it’s bright green color.
My homemade Walnut Basil Pesto recipe has a variety of uses – spread it on sandwiches, as a sauce on pizzas, top chicken and coat pastas! It makes a fabulous bread dip too. Whichever way you use it, this Basil Walnut Pesto Recipe is a guaranteed hit!
More Recipes with Walnuts
- Creamy Grape Salad with Walnuts
- Walnut Crusted Baked Chicken Nuggets
- Cranberry Walnut Pinwheels
- Walnut Pineapple Cake
Basil Walnut Pesto Recipe
Ingredients
- 1 cup Toasted walnuts divided
- 1 tablespoon Minced garlic 4 cloves
- ½ cup Fresh grated parmesan cheese
- 1 cup Packed fresh basil about 3 ounces, stems removed
- 1/2 cups Packed fresh Italian flat leaf parsley
- 1/2 cup Olive oil
- 1 tablespoon Lemon juice
- Kosher salt and fresh cracked black pepper to taste
Instructions
- Combine ½ cup of toasted walnuts, minced garlic, ½ cup fresh Parmesan cheese, basil leaves, parsley, olive oil and juice from half a lemon (about a tablespoon) in a food processor or blender. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Pulse continuously until all ingredients are broken down and well combined, 1-2 minutes. Scrape the sides of the bowl at least once to ensure all ingredients are evenly mixed in. Taste and adjust salt and pepper as desired.
- Toss pesto with hot, cooked pasta to coat and heat through. Eight ounces of pasta and this pesto recipe will provide about 4 servings.
- Divide into bowls and top with fresh basil, Parmesan and the remaining toasted walnuts. Serve with lemon wedges on the side.
Notes
- To toast walnuts: Heat oven to 350 degrees. Arrange walnuts in a single layer on a small baking sheet lined with parchment paper or a silicone mat. Toast in the oven for about 5-7 minutes, stirring occasionally to prevent burning. OR heat a skillet over medium heat and toast the walnuts in the hot skillet, shaking often to avoid burning.
- When storing, cover with a thin layer of olive oil to prevent browning. Store in the fridge for 3-5 days or in the freezer for 6 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I’ve been making my pesto with walnuts for years; cheaper than one nuts and super yummy!
I would suggest that if you plan on freezing the pesto (I do it using ice cube trays so I can easily defrost a little or a lot) that you not add cheese before freezing. It’s better to add it in after it thaws.
I meant pine nuts, not “one nuts” (autocorrect fail)
Thanks Kristin, I just found someone who loves what I think I like, using walnut for the presto.I tried it once, and it was Indeed yummy.