Basil Walnut Pesto

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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!

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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!

Love pesto flavor? Try my arugula walnut pesto or my pesto pasta salad next!

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 it 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 baked chicken thighs, broiled salmon, and seafood.
• Add walnut pesto to a crustless quiche for a savory summer spin.
• Serve it with tomato burrata salad.

📖 Recipe

Basil Pesto with Walnuts

This easy walnut pesto recipe is the best way to make pesto without pine nuts. It's perfect for pasta, veggies, sandwiches, pizza, and freezing for later!

Prep TimePrep Time: 10 minutes mins

Total timeTotal Time: 10 minutes mins

Yield 1 cup

Author Traci

4.91 from 40 votes

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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 

1x2x3x

• ▢ 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 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.

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

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 (optional). 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.

Equipment

• 7-cup food processor fitted with mixing blade
• fine grater
• citrus squeezer
• 6-quart stockpot if blanching
• 9-inch fine mesh sieve if blanching
• 3 quart bowl of ice water if blanching

Nutrition

Serving: 0.25cup | Calories: 251kcal | Carbohydrates: 4g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 281mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1336IU | Vitamin C: 12mg | Calcium: 155mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Appetizer, Condiment, Snack

Cuisine Italian, Mediterranean

Diet Vegetarian

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