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    Whisk Affair » Recipes » Sauces » Best Homemade Basil Walnut Pesto

    Published: Jun 6, 2022 | Last Updated On: Jan 29, 2023 by Neha Mathur

    Best Homemade Basil Walnut Pesto

    8670 shares
    Jump to Recipe

    Learn to make the best homemade Basil Walnut Pesto in under 10 minutes using simple ingredients. Use this versatile Italian sauce to make pasta, pizza, chicken, fish, or veggies (vegetarian, gluten-free).

    Here are some more homemade sauce recipes that you may like – Harissa Sauce, Peri Peri Sauce, Thai Sweet Chili Sauce, Mango Coulis, Strawberry BBQ Sauce, and Cilantro Chimichurri Sauce.

    Basil walnut pesto served in a bowl.
    Jump to:
    • About Basil Walnut Pesto
    • Ingredients
    • How To Make Basil Walnut Pesto
    • Frequently Asked Questions
    • Pro Tips By Neha
    • Usage Ideas
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Basil Walnut Pesto

    Basil Walnut Pesto is a variation of the classic Italian pesto sauce. It comes together in under 10 minutes using a few simple ingredients like fresh basil leaves, parmesan cheese, walnut, and extra virgin olive oil.

    Basil and walnut pesto is very fragrant and has a nutty and slightly sweet taste.

    The main difference between basil and walnut pesto and classic basil pesto is the type of nuts used. Traditional pesto uses pine nuts, while basil and walnut pesto recipe use walnuts in place of pine nuts. Walnut basil pesto is also generally lighter in color than classic pesto.

    This versatile sauce can be used in a multitude of ways. So waste no time and make yourself a batch.

    This fresh basil walnut pesto recipe is vegetarian and gluten-free. My recipe will give you approximately 1 cup of pesto. You can easily double or triple the recipe.

    Ingredients

    Basil walnut pesto ingredients
    Basil walnut pesto ingredients 2

    Basil Leaves – Basil leaves make the base of this sauce. This is best made using sweet basil (Italian basil). Use fresh leaves that are free of cuts and bruises.

    I like to get my basil from a farmers market as I personally find it the freshest and also organic.

    Walnuts – Make sure the walnuts 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 garlic, salt, pepper, freshly squeezed lemon juice, grated parmesan cheese, and extra virgin olive oil.

    The best cheese to make pesto is Parmigiano Reggiano. Make sure to freshly grate the cheese for the best flavor.

    How To Make Basil Walnut Pesto

    Preparation

    Pick the basil leaves from the stem and discard the stems. Now fill a large bowl with water and add the basil leaves to the bowl. Swish the leaves vigorously to dislodge the dust or any chemicals clinging to them. Leaves the leaves undisturbed for 30-40 seconds for the dust to settle down. 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

    Add

    • 2 cups of fresh 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

    to the jar of a food processor.

    All the ingredients except some olive oil added to a food processor.

    Blend until a finely chopped mixture forms.

    Chopped mixture formed.

    While the food processor is running, begin drizzling the remaining olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.

    Drizzling olive oil from the spout.

    Scrape the sides of the jar a few times while blending.

    Taste test for 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 it with a thin layer of olive oil or plastic wrap to prevent oxidation.

    Ready basil walnut pesto.

    Frequently Asked Questions

    Are there any benefits of using walnuts in place of pine nuts?

    Using walnuts instead of pine nuts has two benefits.

    Firstly, walnuts are much more economical and easily available than pine nuts.

    Secondly, some people have reported experiencing a bitter and metallic taste after eating pine nuts. This is called Pine Nut Syndrome or Pine Mouth Syndrome.

    The symptoms usually start within a few hours of consuming the pine nuts and can last for several days or even weeks.

    The exact cause of pine nut syndrome is not fully understood. It is believed to be related to a chemical called Pinolene which is found in some species of pine nuts.

    If you experience this symptom after eating pine nuts, it is recommended to avoid consuming them until the symptoms subside. Consult a doctor if the symptoms persist.

    Can I use other nuts in the basil and walnut pesto recipe?

    Yes, you can use other types of nuts in pesto. Some other common options include almonds, cashews, hazelnuts, macadamia nuts, pine nuts, and pistachios.

    What else can be added to walnut basil pesto?

    Seeds like flax seeds, sunflower seeds, melon seeds, hemp seeds, etc.
    Greens like baby spinach, arugula, carrot greens, and kale.
    Lemon zest.
    Red pepper flakes.
    Other cheeses like pecorino romano, aged cheddar, aged Asiago, or aged manchego.

    Can I use other herbs in homemade basil pesto?

    Yes, you can use other fresh herbs in place of the basil to make pesto. Some other common options include cilantro, Italian parsley, and mint.

    How to make vegan basil and walnut pesto?

    Skip adding parmesan cheese or replace it with vegan cheese or nutritional yeast.

    Pro Tips By Neha

    Use the best quality ingredients to make this green sauce.

    Never make basil pesto sauce in a blender or a mixie. It will become paste-like. The correct texture of the pesto is slightly coarse.

    In the olden days, people used to make it in a mortar and pestle or they chopped the ingredients finely using a sharp knife.

    Toast the walnuts lightly and use roasted garlic for a more complex flavor.

    Add some red pepper flakes or chopped jalapeno pepper or any other chilies to make a spicy version of pesto.

    Usage Ideas

    Add it to your favorite pasta dishes

    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

    This pesto can be stored in the fridge for up to a week. Cover the surface of the pesto with a thin layer of olive oil to keep its bright green color intact.

    You can also freeze the homemade pesto sauce for longer storage. When freezing, place the leftover pesto in silicon ice cube trays or freezer-safe containers. When frozen, you can transfer the pesto cubes to ziplock bags or a freezer bag.

    I always like to make a large batch and freeze it this way.

    To use, thaw the pesto in the fridge and then add it to your dish.

    You Might Also Like

    • Basil Mint Pesto
    • Benihana’s Copycat Hibachi Mustard Sauce
    • Homemade Sun Dried Tomato Pesto Sauce (Pesto Rosso)
    • Yum Yum Sauce

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Learn to make the best homemade Basil Walnut Pesto in under 10 minutes using simple ingredients. Use this versatile Italian sauce to make pasta, pizza, chicken, fish, or veggies (vegetarian, gluten-free).

    Best Homemade Basil Walnut Pesto Recipe

    Learn to make the best homemade Basil And Walnut Pesto in under 10 minutes using simple ingredients. Use this versatile Italian sauce to make pasta, pizza, chicken, fish, or veggies.
    4.64 from 11 votes
    Print Pin Rate
    Course: Basics, Sauce
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 6 people
    Calories: 133kcal
    Author: Neha Mathur

    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)
    US Customary or Metric
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    Instructions

    • Add basil leaves, walnuts, garlic, salt, black pepper, parmesan cheese, lemon juice, and 2 tablespoon olive oil to the jar of a food processor.
    • Blend until a finely chopped mixture forms.
    • While the food processor is running, begin drizzling the remaining olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.
    • Scrape the sides of the jar a few times while blending.
    • Taste test for 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.

    Video

    https://www.youtube.com/watch?v=NpWqfmcyeBI

    Notes

    Make sure the walnuts are not bitter before using them in the recipe. Walnuts are prone to turning bitter if stored for a long time.
    Never make pesto in a blender or a mixie. It will become paste-like. The correct texture of the pesto is slightly coarse. 
    Toast the walnuts lightly and use roasted garlic for a more complex flavor.
    Add some red pepper flakes or chopped jalapeno pepper or any other chilies to make a spicy version of pesto.

    Nutrition

    Calories: 133kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 268mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. ankita suman

      October 08, 2015 at 7:41 am

      4 stars
      Thank you for the wonderful recipes….but if we don’t get parmesan cheese…than which chesse we can use it in that place? ????please help.

      Reply
      • Neha Mathur

        March 10, 2018 at 2:35 am

        You can skip adding any cheese to your pesto just incase Parmesan is not available.

        Reply
    2. Linda Ferns

      October 08, 2015 at 8:59 am

      Wooooow it’s outstanding dear Neha

      Reply
      • msnehamathur

        October 12, 2015 at 4:20 am

        Thnx a lot Linda 🙂

        Reply
    3. PinkNotebook

      March 19, 2018 at 1:57 pm

      Thank you

      Reply
    4. Jeannie Shields

      September 13, 2020 at 2:28 pm

      Absolutely delicious!!!! Thank you!!

      Reply
    5. Steve

      July 11, 2021 at 7:30 pm

      Awesome recipe. Followed the recipe and it turned out wonderfully. Had 6 batches, and I froze most of them in small containers topped off with olive oil. Thank you for sharing the recipe.

      Reply
    6. Sunny

      April 14, 2022 at 2:08 am

      5 stars
      Super delicious, thank you!
      I did have to substitute in Romano cheese because it is sheep milk. Sadly, I am allergic to cow milk cheese. But the pesto turned out wonderful!

      Reply
    7. Sunita

      September 24, 2022 at 6:11 pm

      5 stars
      Dear Neha, the pesto tastes so good. I added parmigiano reggiano because that is what I had. I made it in the food processor, the texture is definitely better. Will try your other sauce recipes also.

      Reply

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