Above view of walnut pesto recipe in a food processor

Homemade Walnut Pesto

A rich, creamy, and flavorful homemade pesto sauce.

Recipe By: Madeline
Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Servings: 1.5 cups pesto 1x


  • 2 cups fresh basil leaves
  • 12 cloves garlic
  • 1/3 cup walnuts
  • 1/2 cup grated parmesan
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt


  1. Peel garlic cloves and remove stems from basil
  2. Toast your walnuts in a dry skillet over medium low heat until they just start to turn golden brown – about 7 minutes, tossing frequently
  3. Place basil, garlic, walnuts, parmesan cheese, and salt in a food processor
  4. Process until fully combine
  5. 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
  6. Once all of the oil is added, keep the food processor running until a smooth pesto remains
  7. Place in an airtight container and store in the fridge for up to one week


  • Use pecorino romano instead of parmesan if you like it better
  • Feel free to use almonds or pecans in place of walnuts
  • Pour a thin layer of olive oil over top of the pesto in the jar to prevent oxidation
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.