This Homemade Walnut Pesto is a fresh and flavorful twist on classic basil pesto that uses walnuts instead of pine nuts. It is just as bright and creamy but more affordable and easy to make at home.
Just throw everything in a food processor and blend until smooth in under 5 minutes. Use it on pasta, sandwiches, pizza, grain bowls, and so much more. I use this walnut pesto recipe to make my Pesto Baked Turkey Meatballs recipe and this easy pesto gnocchi sheet pan meal.
Extremely easy
Freezer Friendly
Quick Look: Homemade Walnut Pesto
- ⏱️ Prep Time: 5 minutes
- 👩🍳 Cook Time: 15 minutes
- 🕖 Total Time: 20 minutes
- 🌱 Servings: 12 servings
- ⚡️ Calories: 120 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Blend in a food processor
- 🛒 Main Ingredients: walnuts, basil, parmesan cheese
- ⭐️ Difficulty: Extremely easy! Toast your walnuts and blend everything together.
Effie left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Delicious, fresh, and SO easy! Definitely adding this into the regular rotation.”
Why You’ll Love This Recipe
- Great for meal prep – Make a batch of this homemade walnut pesto at the beginning of the week to make all of your meals more delicious all week long.
- More affordable pesto – Pesto is typically made with pine nuts, which tend to be more expensive. Walnuts are a more affordable option to make your pesto with.
- Best summer recipe – I love going to the farmer’s market and getting a huge bunch of basil. This pesto recipe is the perfect way to enjoy it!
For another pesto to try, you can make this easy kale pesto.
Ingredients You’ll Need
You only need a few simple ingredients to make this homemade walnut pesto.
- Fresh basil leaves – basil gives the pesto a ton of flavor and the perfect green color
- Raw walnuts – use the walnuts to add flavor and texture to your pesto. Toast them up to make them extra nutty
- Garlic cloves – I love adding garlic to pesto to deepen the flavors
- Salt – a pinch of salt makes all of the ingredients shine. You can add more to taste if needed
- Parmesan cheese – freshly grate your cheese for the best results. It will blend into the pesto much better
- Extra virgin olive oil – Use extra virgin olive oil for pesto for the best results. Neutral oils don’t give quite as much flavor
Instead of walnuts you could also use roasted almonds or pecans. If you are using almonds I recommend using a marcona almond because the texture of the pesto will be smoother.
Add a pinch of crushed pepper flakes to add a little bit of spice. Add a squeeze of lemon juice or a dollop of vinegar for a hit of acidity and brightness.
Change up the flavor slightly by using a pecorino romano cheese instead of the parmesano reggiano. You could also use a blend of both that you will occasionally see at the grocery store.
Use this walnut pesto recipe to make Shrimp Pesto Pasta Salad.
How to make a Homemade Walnut Pesto
Step 1: Toast your walnuts in a dry skillet over medium low heat until golden brown. Place basil, garlic, walnuts, parmesan cheese, and salt in a food processor. Process until fully combined.
Step 2: With the food processor running, slowly stream in olive oil. Once all of the oil is added, keep the food processor running until a smooth pesto remains. Place in an airtight container and store in the fridge for up to one week.
Mad’s Expert Tips for the Best Homemade Walnut Pesto 🌱
- Toast the walnuts before blending – A few minutes in a dry pan over medium heat makes the walnuts taste so much richer and nuttier. It is a small step that makes a big difference in flavor. Watch them closely to avoid burning.
- Stream the olive oil in slowly – Add the oil in a slow, steady stream while the food processor is running. This helps the pesto come together smoothly instead of turning greasy or separated.
- Scrape the pesto to avoid pooling – While adding the oil, use a spatula to scrape down the sides of the food processor as needed to avoid the oil pooling.
- Use freshly grated parmesan – Pre-shredded parmesan has added coatings that can make the texture of your pesto gritty. Freshly grated parmesan blends much smoother and gives a better flavor.
- Add a little pasta water when tossing with pasta – If you use this pesto in pasta, a splash of starchy pasta water helps the pesto coat the noodles evenly and keeps it from clumping together.
You can use this walnut pesto recipe in this pesto gnocchi sheet pan meal.
Recipe FAQs
What can I use instead of pine nuts in pesto?
Walnuts are a great substitute and that is exactly what this recipe uses. Almonds, cashews, and pecans also work well and are all more affordable than pine nuts.
How long does homemade walnut pesto last?
Store it in an airtight container in the fridge for up to one week. Press a piece of plastic wrap directly onto the surface of the pesto before sealing to prevent browning.
Can I freeze walnut pesto?
Yes! Freeze it in an ice cube tray and then transfer the cubes to a freezer bag. It will keep for up to 3 months. Thaw individual portions in the fridge or at room temperature.
Why did my pesto turn brown?
Pesto browns when the basil is exposed to air or heat. To prevent this, press plastic wrap directly onto the surface of the pesto when storing and use it within a few days.
Storage and freezing
Store this basil pesto sauce in an airtight container in the fridge for up to one week. The sauce may become discolored as it sits in the fridge, but will still taste good.
If you have extra basil walnut pesto or if you double the batch, you can freeze extra in an ice cube tray. This makes it super easy to pop one or two cubes out of the tray, defrost them and use them in any recipe.
Check Out These Other Homemade Sauces
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Homemade Walnut Pesto
Ingredients
- 2 cups fresh basil leaves
- 1-2 cloves garlic
- 1/3 cup walnuts
- 1/2 cup grated parmesan
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
Instructions
- Peel garlic cloves and remove stems from basil
- Toast your walnuts in a dry skillet over medium low heat until they just start to turn golden brown – about 7 minutes, tossing frequently
- Place basil, garlic, walnuts, parmesan cheese, and salt in a food processor
- Process until fully combine
- With the food processor running, slowly stream in olive oil – you may need to stop the food processor and scraps down the sides to be sure all the ingredients are mixed in
- Once all of the oil is added, keep the food processor running until a smooth pesto remains
- Place in an airtight container and store in the fridge for up to one week
Equipment
Recipe Notes
- Use pecorino romano instead of parmesan if you like it better.
- Feel free to use almonds or pecans in place of walnuts.
- Stream your olive oil in slowly for a smooth and creamy texture.
- Toast the walnuts until golden for the best flavor.
- Pour a thin layer of olive oil over top of the pesto in the jar to prevent oxidation.
- Store leftovers in an airtight container for up to one week in the fridge.
- Freeze pesto for up to three months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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