Basil Walnut Pesto Recipe
Learn to make the best homemade Basil Walnut Pesto in under 10 minutes using simple ingredients. This versatile Italian sauce can be used to make pasta, pizza, chicken, fish, or veggies.
Do try my other pesto recipes: Avocado Basil Pesto, Sun Dried Tomato Pesto, and Basil Mint Pesto.
I love gardening and almost always have a few pots of herbs growing in my backyard. Basil is abundant in the summer months, and I use it to make various recipes. Fresh pesto is the most popular in my home, as it is super easy to make and very versatile.
This time, I twisted the traditional pesto recipe by replacing pine nuts with walnuts, and the taste was still delicious. Do try this recipe!
About Basil Walnut Pesto
Basil Walnut Pesto is a variation of the classic Italian pesto sauce. It comes together in under 10 minutes with simple ingredients like fresh basil leaves, Parmesan cheese, walnuts, and extra-virgin olive oil.
Basil and walnut pesto is very fragrant and has a nutty, slightly sweet flavor.
The main difference between basil and walnut pesto and classic basil pesto is the type of nuts used. Traditional pesto recipes use pine nuts, while basil and walnut pesto recipes use walnuts instead. Walnut basil pesto is also generally lighter in color than classic pesto.
This versatile sauce can be used in many ways. So waste no time and make yourself a batch.
This homemade basil walnut pesto recipe is vegetarian and gluten-free. My recipe yields approximately 1 cup of pesto. You can easily double or triple the recipe.
Ingredients
Basil Leaves make the base of this summery sauce. This is best made using sweet basil (Italian basil). Use fresh leaves that are free of cuts and bruises.
I like to grow my own basil, but if not, I try to get it from the farmers’ market because it’s the freshest and most organic. You can also get it from your local grocery store.
Walnuts – Ensure they are not bitter before using them in the recipe. Walnuts are prone to turning bitter if stored for a long time. The best way to store walnuts is in the refrigerator.
Others – You will also need fresh garlic, salt, pepper, freshly squeezed lemon juice, grated Parmesan cheese, and extra-virgin olive oil to make this basil walnut pesto recipe.
The best cheese to make pesto is Parmigiano Reggiano. Make sure to freshly grate the cheese for the best flavor.
Lemon juice can be replaced with lime juice.
How To Make Basil and Walnut Pesto Recipe – Step By Step
Preparation
Pick the Italian basil leaves from the stems and discard the stems. Now, fill a large bowl with water and add the basil leaves. Swish the leaves vigorously to dislodge the dust or any chemicals clinging to them. Leave the leaves undisturbed for 30-40 seconds for the dust to settle. Now, gently remove the leaves from the top of the bowl and add them to a salad spinner. Spin until the leaves are dry.
Make The Pesto Sauce
Step 1: Add the following ingredients to the small food processor jar.
- 2 cups of fresh Italian basil leaves (packed, rinsed, and dried)
- ¼ cup walnuts
- 2 garlic cloves (peeled)
- ¼ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoon extra virgin olive oil
Step 2: Blend until a finely chopped mixture forms.
Step 3: While the food processor is running, drizzle in the remaining olive oil in a steady stream until a slightly coarse sauce forms. Add more olive oil if needed to reach the desired consistency.
Scrape the sides of the jar a few times while blending.
Taste-test the salt and add more if required. Pesto is ready to use!
Frequently Asked Questions
Yes, you can use other types of nuts in pesto. Some other common options include almonds, cashews, hazelnuts, macadamia nuts, pine nuts, and pistachios.
Seeds like flax seeds, sunflower seeds, pumpkin seeds, melon seeds, hemp seeds, etc.
Greens like baby spinach, arugula, carrot greens, and kale.
Lemon zest.
Red pepper flakes.
Other cheeses include Pecorino Romano, aged cheddar, aged Asiago, and aged Manchego.
Yes, you can use other fresh herbs instead of basil to make this delicious sauce. Some other common options include cilantro, Italian parsley, and mint.
Skip adding parmesan cheese or replace it with vegan cheese or nutritional yeast to make a vegan pesto recipe.
Pro Tips By Neha
Use the best quality ingredients to make this green sauce.
Never make basil pesto sauce in a high-speed blender or a mixie. It will become paste-like. The pesto should have a slightly coarse texture.
In the olden days, people made it in a mortar and pestle or finely chopped the ingredients with a sharp knife.
Toast the walnuts lightly and use roasted garlic for a more complex flavor.
To make a spicy version of this delicious pesto, add red pepper flakes, chopped jalapeño, or other chilies.
Usage Ideas
- Add it to your favorite pasta dishes or zucchini noodles
- Use it as a dipping sauce
- Spread it on sandwiches or wraps
- Mix it into salads
- Add it to soup or chili
- Use it as a pizza topping
- Make pesto chicken or fish
- Drizzle over roasted vegetables.
Storage Suggestions
Fresh basil walnut pesto can be stored in the fridge in an airtight container for up to a week. To keep the pesto’s bright green color intact, cover the surface with a thin layer of olive oil.
You can also freeze the homemade pesto sauce for longer storage. When freezing, place the leftover pesto in silicone ice cube trays or freezer-safe containers. Then, transfer the pesto cubes to Ziploc bags or a freezer bag.
I always like to make a large batch and freeze it.
To use, thaw the pesto in the fridge and then add it to your dish.
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Basil Walnut Pesto Recipe
Ingredients
- 2 cups fresh Italian basil leaves (packed, rinsed and dried)
- ¼ cup walnuts
- 2 garlic cloves (peeled)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly cracked black pepper
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon freshly squeezed lemon juice
- ¼ cup extra virgin olive oil (divided, plus more if needed)
Instructions
- Add basil leaves, walnuts, garlic, salt, black pepper, parmesan cheese, lemon juice, and 2 tablespoon olive oil to the jar of a small food processor.
- Blend until a finely chopped mixture forms.
- While the food processor is running, drizzle in the remaining olive oil until a slightly coarse sauce is formed. Add more olive oil as needed for the desired consistency.
- Scrape the sides of the jar a few times while blending.
- Taste-test the salt and add more if required.
- Pesto is ready to use immediately; otherwise, store it in an airtight container in the fridge for up to a week. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.
I tripled the recipe as my basil plants were growing great this year, added some fresh mint, used mostly walnuts but added cashews also, grated my own cheese and the flavors were amazing! Thank you!
Thanks for your feedback Jean