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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 (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
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 stock pot if blanching
- 9-inch fine mesh sieve if blanching
- 3 quart bowl of ice water if blanching
Ed Valitutto says
Blanching should be for a few seconds. Not minutes! No taste left in the basil.
Traci says
Oh goodness 🙈 you're right! That should have said "seconds" not "minutes". Correction made. Even though blanching is optional for this recipe, thank you for bringing the writing error to my attention. Much appreciated!
Linda G says
Was delicious. Will make again.
Traci says
Yay! So glad you enjoyed it. Thanks for sharing your experience!
Marguerite Amstadt says
Thank you so much. I have used a similar recipe but never knew to blanch the basil to preserve the color so that I could hold it over it for a couple days. I will make this today and share it! I already know it will be wonderful. Thank you, too, for making your recipes printable.
Traci says
Yay! So glad you can appreciate this method. Let me know how it goes! Thanks and enjoy!
Sandi Kane says
I’ve been making several pesto recipes for at least 25 years… And yours is excellent! Let me suggest trying cilantro - when you mix it with the other ingredients, it takes a bite out of it, and the flavor is unbelievably wonderful! I also freeze my pesto in muffin tins or souper cubes…. Then pop them out and put them in a freezer bag for easy use. I call them “pesto pucks!”
Traci says
Yay! I'll have to try your suggestions! Thanks for sharing your experience and I'm glad you're enjoying my recipe. Cheers!
Tayler says
I’ve tried many homemade pesto recipes and this is by far my favorite. It’s delicious!
The Kitchen Girl says
Yay!! So glad to hear it 🙂 Thanks so much for letting me know!
Sara Welch says
This was such a unique and unexpected twist to a delicious sauce! Easily, a new favorite pesto recipe; my whole family loved it!
The Kitchen Girl says
Awesome!! So glad to hear it and glad it's a new favorite. Thanks so much! 🙂
Liza says
What a fantastic recipe! I'm always looking for ways to eat more walnuts, and this summery pesto is so flavorful. Another winner from The Kitchen Girl!
The Kitchen Girl says
Aww thanks! I'm so glad you're enjoying this one 🙂 Thanks so much!!
Ieva says
I love walnuts in pesto! Such a great alternative to pinenuts and soo much cheaper! Great recipe!
The Kitchen Girl says
Yay! I'm so glad you're enjoying the recipe. Thanks so much!! 🙂
Carrie says
I just love that you used walnuts in this instead of the traditional pine nuts! I definitely need to try this recipe soon. 🙂
The Kitchen Girl says
Thanks! So glad you can enjoy this one 🙂
Tara says
I love how you made the pesto with walnuts! The flavors sound incredible with such a beautiful vibrant color too.
The Kitchen Girl says
Thanks so much and I'm glad you can enjoy this one 🙂 Cheers!
Aimee Mars says
I agree, there is nothing like homemade pesto! I've got a basil plant in full bloom right now and I can't wait to use your recipe for pesto. Yum!
The Kitchen Girl says
Yay! We have basil going crazy right now too and I can't wait to make pesto this year and freeze it. Enjoy!!
Mairead says
I love the idea of using walnuts instead of pine nuts for this delicious pesto. It's such a versatile sauce and perfect for so many dishes.
The Kitchen Girl says
Yes indeed! So glad you can enjoy this one too 🙂 Thanks!
Tavo says
The walnut pesto was delicious! My first time making pesto without expensive pine nuts!
The Kitchen Girl says
Yayy! We actually make it more often because it's so budget friendly with walnuts. Glad you enjoyed! Thanks!
Jamie says
This was so delicious and flavorful! I love the bright green color and addition of walnuts.
The Kitchen Girl says
Yayy! I'm so glad you enjoyed it 🙂 Thanks!
LINDA says
Do you add the cheese when freezing your pesto?
The Kitchen Girl says
Yes, I always add cheese to pesto before freezing it. I love it! Let me know if you have any more questions. Thanks!
Toni says
I love how easy this is to make! Thanks so much for the recipe!
The Kitchen Girl says
You're so welcome, Toni! Enjoy!
Dannii says
You can't beat homemade pesto. Perfect simply stirred through pasta.
The Kitchen Girl says
Thanks! Yes, I love pesto pasta any time, any day lol.
Jenn says
Hello prettiest pesto ever! Gorgeous photos and I'm loving this easy and flavorful recipe - thank you!
The Kitchen Girl says
Awww, thank youuu! Such a compliment and I'm glad you like it.
Emily Flint says
I could put this pesto on everything!! I love the walnuts instead of pine nuts, they were so much easier to find.
The Kitchen Girl says
Awesome! So glad to hear you can enjoy walnuts as much as we do...thanks!
Gina says
Love that you use walnuts in this recipe. Never been a huge fan of pine nuts and they're so expensive! Great recipe to have on hand and it freezes so well too!
The Kitchen Girl says
Yay! Yes, walnut pesto is my favorite way to make it for those exact reasons. Glad you like!
katia says
I loved this! I tried this yesterday for lunch and is always a delicious classic.
The Kitchen Girl says
Perfect! So glad you enjoyed ... thanks!
Pam says
All of your great tips are so appreciated! I'm especially glad to know about blanching the basil.
The Kitchen Girl says
Yay! Glad you're finding it helpful. Blanching basil for pesto truly is my favorite way to keep it green. Thanks!
Heidy says
Good afternoon! I just wanted to let you know I found your Basil Pesto recipe via Facebook and decided to make it! I had some of the stuff on hand and went to the store right away and got the rest of what I needed. Excellent instructions and tips! The recipe turned out perfect.
The Kitchen Girl says
Aww thanks Heidy! I'm so glad you're enjoying the recipe. We love basil pesto so much!
Tavo says
Looks delicious! We love making our own pesto!
The Kitchen Girl says
Yay thank you! Samesies!
JB says
Yep, this basil pesto recipe is one of the best things to happen to all of my fresh basil every year. Only wish we had started making it sooner this summer. Next year, we will! Thanks KG!
The Kitchen Girl says
Yayyyy! I'm so glad you love it!