Basil walnut pesto is a fresh and tasty way to use up all that garden basil in the summer months. This versatile sauce can be used for pasta, garlic bread, a dip or spread, and so much more.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full affiliate link disclosure here.
The basil is going crazy in my garden. With fall just around the corner, I’m trying to use up as much of it as I can before the frost comes.
Homemade basil walnut pesto is an easy, delicious, and resourceful way to use a lot of basil.
While traditional pesto is made with pine nuts, I often use walnuts. I always have walnuts on hand, and pine nuts are expensive and sometimes difficult to source.
Fresh pesto is bursting with flavor. From the earthy, mildly bitter notes of the walnuts to the sweet and spicy flavors of basil, it’s a complex and bold addition to any dish.
Basil has a very pungent aroma, as well. If something can smell green, basil can. It’s astonishingly vibrant and fresh.
This homemade pesto sauce is so versatile, too! Use it as a pizza sauce, add it to mashed potatoes for amazing flavor, or brush pesto on salmon before baking. You can even use it as a dip for your homemade sourdough bread. The delicious depth of flavor is a great addition to so many dishes.
It also stores really well! Freeze it in ice cube trays to enjoy a burst of fresh basil flavor in the middle of winter.
Why You’ll Love Basil Walnut Pesto
Simple: Tossing the simple ingredients in a food processor couldn’t be any easier.
Delicious: Basil has such a vibrant taste. It’s fresh and invigorating. Blended into a pesto with walnuts, garlic, and cheese only amps up the flavor.
Versatile: Homemade basil walnut pesto has so many uses. Add it to pasta, pizzas, or sandwiches. Use it as a dip for sourdough garlic breadsticks or homemade sourdough pretzels.
Ingredients
Fresh basil leaves – Rinsed and dried garden-fresh basil produces the best-tasting pesto you’ll ever try.
Parmesan cheese – Preferably grated parmigiano reggiano for its stronger, more complex flavor.
Walnuts – Raw, chopped walnuts work great. If you prefer, you can roast them in the oven for added flavor before processing.
Tools You May Need
How to Make Fresh Basil Walnut Pesto
Step 1: Add the basil, parmesan, walnuts, garlic cloves, and salt to a food processor. Pulse to combine.
Step 2: Drizzle the extra virgin olive oil in a steady stream while processing. Be sure not to run the food processor too long or the pesto may become bitter. Serve and enjoy!
Recipe Modifications
- Chopped almonds, pistachios, or macadamia nuts will also work.
- Substitute some of the basil with parsley, spinach, or even carrot tops. When you grow carrots, you will have a lot of carrot tops. Don’t throw them away! They are delicious and versatile, having a similar flavor to parsley.
- Add some avocado when processing to make a creamy version full of healthy fats.
- Stir in diced tomato for freshness and texture!
Tips
- For more of a nutty flavor, you can roast the walnuts before chopping. Heat walnuts in a skillet over medium heat until toasted and fragrant, stirring constantly.
- Substitute the walnuts with almonds or pecans.
- If you aren’t a huge garlic fan, you can roast the garlic before processing to give it a smooth, caramelized taste.
- You can “seal” the pesto by pouring a thin layer of olive oil on top after transferring the pesto to your storage dish. This will help prevent browning when stored in the refrigerator. Brown pesto is not as appetizing.
Recipe FAQ
Store in an airtight container in the fridge. Pour the pesto into a container, then add some olive oil to the top to help “seal” in the sauce. This protects the pesto from oxidation so it doesn’t turn brown. For longer-term storage, freeze in silicone ice cube trays. Once frozen, pop out the pesto cubes and store them in a freezer bag. This gives you perfect one-tablespoon portions for recipes.
Yes, you can substitute walnuts for pine nuts. Pesto is traditionally made with pine nuts, but most nuts work well in this recipe!
The most likely culprit of bitter pesto is over-processing in the food processor. Olive oil contains polyphenols which can become bitter-tasting once agitated enough. Adding a little lemon juice usually fixes the problem, as the acid helps balance out the bitterness.
Pine nuts, pistachios, walnuts, almonds, hazelnuts, macadamia nuts – nearly any nut will work in pesto.
Yes, you can substitute the nuts with sunflower seeds or pepitas (pumpkin seeds) for a nut-free option.
How to Serve Homemade Pesto
- Replace pizza sauce with pesto on this sourdough pizza dough crust.
- Use it as a dip for veggies or bread.
- Spread on sandwiches as a condiment.
- Mix into mashed potatoes for your new favorite mashed potatoes.
- Pour over salmon and bake.
- Marinate chicken breast before grilling.
- Use it for pasta dishes, like over homemade sourdough pasta or homemade gnocchi.
- Add an extra flavorful layer in zucchini lasagna.
- Spread it on sourdough garlic bread, top with cheese, then bake until melted.
- Use my sourdough herb and cheese rolls recipe, but instead of filling it with butter and fresh herbs, use pesto!
More Recipes from the Farmhouse
- Easy Homemade Herb Butter
- Kefir Ranch Dressing Recipe
- Mexican Ranch Dressing
- Fermented Hot Sauce
- Homemade Fermented Ketchup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Walnut Pesto
Ingredients
- 2 cups packed fresh basil leaves
- 1/4 cup freshly grated Parmesan
- 1/4 cup walnuts, chopped
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/2 cup olive oil
Instructions
- Add the basil, grated parmesan, walnuts, garlic and salt to a food processer.
- Pulse to combine.
- Slowly drizzle the olive oil in while processing. Be careful not to over process.
- Store in the fridge.
Notes
- For more of a nutty flavor, you can roast the walnuts before chopping. Heat walnuts in a skillet over medium heat until toasted and fragrant, stirring constantly.
- Substitute the walnuts with almonds or pecans.
- If you aren’t a huge garlic fan, you can roast the garlic before processing to give it a smooth, caramelized taste.
- You can “seal” the pesto by pouring a thin layer of olive oil on top after transferring the pesto to your storage dish. This will help prevent browning when stored in the refrigerator. Brown pesto is not as appetizing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried freezing it?
Yes. Works great!
I made this as written and it turned out very tasty. It used up more basil than I expected (that’s a good thing, I’ve got it coming out of my ears lol). I thought I would freeze it but I don’t think it’ll last that long!
Glad you enjoyed the pesto!
This is the same way I make my Pesto. Really good