Walnut Pesto

pesto in a white ramekin with a spoon on a white countertop with walnuts basil, a stripped towel and a vintage blue and white salt box in the background

4.75 from 8 votes

Homemade basil walnut pesto is a tasty way to use up all that garden basil. This versatile sauce can be used for pasta, garlic bread, a dip or spread, and so much more.

Prep Time10

Total Time10

Course: Condiment

Cuisine: Italian

Keyword: homemade pesto, walnut pesto

Servings: cup

Author: Lisa Bass

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