Basil Pesto with Walnuts

wooden spoon scooping basil pesto from a glass jar.

4.90 from 37 votes

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 Time10

Total Time10

Course: Appetizer, Condiment, Snack

Cuisine: Italian, Mediterranean

Diet: Vegetarian

Servings: cup

Calories: 251kcal

Author: Traci

Equipment

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

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.

Video

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. 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.

Nutrition