Basil Pesto with Walnuts

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My homemade basil pesto is easy to make, wallet-friendly, and delicious on everything! It makes a delicious sauce or spread for entrees and appetizers!

Why you'll love my basil pesto recipe

There's nothing like homemade pesto, especially during the summer when basil is abundant. My easy basil pesto recipe makes the ultimate sauce, dip, spread, or topping for pizza, pasta, salad, crackers, crostini, and sandwiches.

Traditional pesto is made with pine nuts, which are quite expensive. So, for my recipe, we're swapping the expensive pine nuts with walnuts for a budget-friendly alternative. It offers a rich, earthy flavor and a creamy texture

The best part is that this recipe delivers equally rich flavor without the rich prices. My arugula pesto recipe is proof of the same! In fact, pesto with walnuts is as good as classic, pine nut pesto on all things Italian. I especially love it in pesto tortellini salad.

Ingredient notes

• fresh basil - The best quality and prices of basil are found during summer when it's grown in abundance.
• extra virgin olive oil - One of the best oils for pesto because it's nutty and rich, and is known for a host of health benefits.
• garlic - Always use fresh raw garlic (not granulated garlic) for classic pesto flavor.
• Parmesan cheese - I use either shaved Parmesan cheese and grated Romano.
• walnuts - These are a great substitute for pine nuts in traditional basil pesto. The flavor is equally rich but basil walnut pesto more budget-friendly.
• fresh lemon juice - This is optional but it brightens up any pesto and can help prevent browning.
• salt and pepper - Use these to flavor the pesto to your liking.

Blanch the basil (optional)

This step is optional but highly recommended because it reduces the browning of basil pesto. I've tried other techniques and I find that nothing is more effective than blanching the basil. It's always worth it. Here's how I do it:

1. Rinse the basil leaves in cold water to remove dirt and debris.
2. Blanch the basil in boiling water for a few seconds.
3. Transfer basil to an ice bath and cool completely.
4. Strain the blanched basil, then towel dry to remove excess water.

How to make basil pesto

Basil walnut pesto is made the same way as classic pesto with pine nuts. The full, printable recipe below. Here's a summary.

1. Gather ingredients. If not blanching basil, thoroughly wash and spin the basil leaves, and remove all excess water with an absorbent towel.
2. Add basil, walnuts, lemon juice, and garlic to a food processor and blend.
3. Add olive oil, Parmesan cheese, and black pepper. Blend until well combined.
4. Add salt to taste and serve immediately or refrigerate until ready to use.

Recipe tips

• Make basil walnut pesto during summer when basil is abundant and on sale because it takes a fair amount of basil to make fresh pesto.
• Rinsing basil leaves is an important pesto prep step because it removes dirt.
• Blanching basil for pesto followed by an ice water plunge is the most effective way to prevent the pesto turning brown. It's not required, but it's SO worth the tiny effort because it keeps your pesto a gorgeous green color for days.
• Adding lemon juice can help prevent browning and adds a bright, acidic, flavor that helps balance out any bitterness.
• To store pesto, it can be refrigerated in an airtight container and enjoyed up to 5 days. I personally love how the flavor deepens with each day.
• When freezing basil pesto, I like to freeze it in deli containers. You can freeze pesto in smaller amounts such as an ice cube tray. Freezing pesto not only reduces food waste, but delivers classic summer flavors all year long!
• Feel free to substitute the basil in this recipe with kale, spinach, or parsley.
• If you'd like to learn more about basil, check out this article on how to plant, grow, and harvest it.

How to use basil pesto

Pesto can be used as a sauce or spread for multiple foods including pizza, pasta, sandwiches, charcuterie, and bruschetta. It can also be used as a marinade for fish, poultry, beef, pork, tofu, and vegetables. Here are some recipes to use with pesto:

• As a dip with vegetables or simple charcuterie board.
• As a sauce for baked spaghetti squash.
• Make pesto hummus by adding it to this classic hummus recipe.
• Dollop on fig and prosciutto pizza.
• 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.
• Pair this crostini recipe with a summer tomato burrata caprese salad with fresh pesto.

Frequently asked questions

📖 Recipe