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This easy walnut pesto recipe is the best way to make pesto without pine nuts. It's perfect for pasta, veggies, sandwiches, pizza, and more!
Try my arugula walnut pesto and my pesto tortellini salad next!
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Why You’ll Love This Basil Walnut Pesto
There’s nothing like homemade pesto in the summertime when fresh basil is everywhere. This easy walnut pesto recipe is bold, creamy, and perfect as a sauce, dip, or spread.
This pesto recipe is made without pine nuts and instead uses walnuts to keep things budget-friendly without sacrificing flavor. The walnuts add an earthy richness that blends beautifully with fresh basil and garlic.
Whether you’re tossing it with pasta, spreading it on crostini, or adding it to sandwiches and salads, walnut pesto is just as satisfying as the classic version—the price makes it even better! I especially love it in pasta salad and smeared on my favorite veggie sandwich!
Ingredients You’ll Need
- Fresh basil – Best in the summer when it’s plentiful, fragrant, and more affordable.
- Extra virgin olive oil – Adds richness and that classic, nutty pesto flavor.
- Garlic – Use fresh cloves for the bold, sharp bite that defines traditional pesto.
- Parmesan cheese – I use either grated Romano or shaved Parmesan, both add salty depth.
- Walnuts – A delicious, affordable substitute for pine nuts. They give this walnut pesto recipe a creamy, earthy finish.
- Fresh lemon juice – Optional, but brightens the flavor and helps preserve the vibrant green color.
- Salt and pepper – Brings all the flavors together and can be adjusted to taste.
How To Make Basil Walnut Pesto
First, rinse and dry your basil leaves well. I prefer to blanch mine, which is why my basil looks different in the process step photo below, but the directions for blending are the same: add the basil, walnuts, and garlic to a food processor and blend until combined. Slowly add olive oil while blending until smooth. Add the Parmesan, salt, and pepper. Blend until well-combined.
That’s it—your pesto is ready to use or store.
Recipe tips
- Start with fresh basil. Summer season basil is more affordable and full of flavor. Also be sure to rinse and dry it well to rinse off any dirt or debris.
- Blanch the basil (optional). Boil the leaves for 10 seconds, then plunge into ice water. This helps the pesto stay bright green, especially when freezing.
- Use good olive oil. Extra virgin olive oil gives the best flavor, but light olive oil or blends work in a pinch—just know the flavor will be milder.
- Toast the walnuts. Toasting the walnuts brings out a deeper, nuttier flavor. Just a few minutes in a dry skillet or toaster oven is all you need.
- Swap the cheese if needed. Use Pecorino Romano for a saltier, tangier flavor.
- Add lemon juice. It’s optional, but brightens the flavor and helps keep the pesto green.
- Freeze for later. Freezing pesto cuts down on waste and lets you enjoy fresh summer flavor year-round. Use airtight containers, label clearly, and freeze within 5 days of making. Use within 3 months.
Serving Ideas
This walnut pesto is quite versatile as a spread, sauce, or marinade. We love it with these recipes:
- As a dip with vegetables or simple charcuterie board.
- As a sauce for baked spaghetti squash.
- Dollop on fig and prosciutto flatbread.
- Add to Instant Pot Chicken Alfredo or Chicken and Basil Pesto Pasta.
- Drizzled over crispy smashed potatoes.
- Use as a dipping sauce for cheesy pull-apart bread.
- As a marinade for for baked chicken thighs, broiled salmon, and seafood.
- Add walnut pesto to crustless quiche for a savory summer spin.
- Serve it with tomato burrata salad.
📖 Recipe
Basil Pesto with Walnuts
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 4 cups Fresh Basil, tightly packed
- ¼ cup Walnuts, or pine nuts
- 2 cloves Garlic, coarsely chopped
- ⅓ cup Extra Virgin Olive Oil
- ⅓ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ teaspoon Sea Salt, or to taste
- Black Pepper, to taste
Instructions
- Rinse BASIL leaves in cold water and pat dry to remove excess moisture.
- In a food processor or blender, combine BASIL, WALNUTS, and GARLIC. Blend until mostly smooth.
- Add OLIVE OIL and blend until fully incorporated.
- Add PARMESAN, SALT, and PEPPER. Blend until well-combined. Season to taste.
- Pesto can be enjoyed immediately or refrigerated in an airtight container for up to 5 days or freeze up to 90 days.
- To serve, let pesto sit at room temperature for 20 minutes for an ideal spreading temperature.
Recipe Notes
Equipment
- 7-cup food processor fitted with mixing blade
- 6-quart stockpot if blanching
- 9-inch fine mesh sieve if blanching
- 3 quart bowl of ice water if blanching
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Kelly says
Fantastic! I might just reduce the amount of garlic. My cloves were really big, so that may have been it. At least no vamps will be visiting tonight. Otherwise, absolutely wonderful and easy!
Traci says
Haha you're welcome to reduce the garlic as much as you like. Thanks for bringing my recipe into your kitchen. I appreciate this feedback. Enjoy! xoxo