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).
Do try my other pesto recipes – Avocado Pesto, Sun Dried Tomato Pesto, and Basil Mint Pesto.
Jump to:
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 homemade 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.
Here are some more homemade sauce recipes that you may like
- Harissa Sauce
- Peri Peri Sauce
- Cilantro Garlic Sauce
- Thai Sweet Chili Sauce
- Mango Coulis
- Strawberry BBQ Sauce
- Cilantro Chimichurri Sauce
Ingredients
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.
Lemon juice can be replaced with lime juice.
How To Make Basil Walnut Pesto
Preparation
Pick the Italian 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. Leave 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 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
to the jar of a small 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 it with a thin layer of olive oil or plastic wrap to prevent oxidation.
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, 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.
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.
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 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, chopped jalapeno pepper, or any other chilies to make a spicy version of this delicious 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
Fresh basil walnut 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
Recipe Card
Best Homemade 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, 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.
Brenda
I made this with Cellentani pasta for lunch today, it was so good! I didn’t have fresh parmesan so used 4C grated all natural. The best I’ve ever made! Thank you
Mary
perfect!
Tad Davis
Super quick and easy and just as yummy as with pine nuts, but much more affordable.
Sunita
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.
Sunny
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!
Steve
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.
Jeannie Shields
Absolutely delicious!!!! Thank you!!
PinkNotebook
Thank you
Linda Ferns
Wooooow it’s outstanding dear Neha
msnehamathur
Thnx a lot Linda 🙂
ankita suman
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.
Neha Mathur
You can skip adding any cheese to your pesto just incase Parmesan is not available.