This basil pesto with walnuts comes together in just 10 minutes, and it tastes brighter and fresher than anything you'll find on a grocery store shelf.
This version uses walnuts instead of pine nuts, along with fresh basil, garlic, extra-virgin olive oil, and Parmigiano Reggiano, all blended in a food processor.
Recipe Highlights
- Servings: Makes about 1 cup of pesto
- Time Commitment: 10 minutes
- Effort Required: Easy. No pre-chopping required.
- Special Equipment: A food processor.
- Dietary Notes: Vegetarian. Can be made without garlic, if needed.
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Ingredients and Substitutions
This basil pesto only has a few ingredients, so I recommend using a good-quality olive oil and Parmigiano-Reggiano cheese for the best flavour.
- Walnuts: These add richness and body to the pesto. You can toast them lightly first if you'd like a deeper, nuttier flavour, but it isn't necessary. Substitute with pine nuts for a more traditional pesto recipe, or try cashews, pistachios or pumpkin seeds.
- Garlic: One clove is all you need for a lot of flavour. If you cannot eat garlic, omit it.
- Basil: Use fresh basil leaves that are washed and thoroughly dried.
- Extra virgin olive oil: Choose a smooth, fruity, high-quality olive oil, since its flavour really comes through in the finished pesto.
- Parmigiano-Reggiano: Look for cheese specifically labelled "Parmigiano-Reggiano", not "Parmesean". While they can be the same thing, that's not always true. Some North American Parmesan cheeses lack the nutty, deep flavour we want for this recipe.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
Variations
- Different nuts: Pine nuts are the traditional choice, but you can also use cashews, pistachios, or pumpkin seeds.
- A squeeze of lemon: A little lemon juice brightens up the flavour.
- More cheese: My Italian culinary school instructor adds 2 tablespoons of Fiore Sardo pecorino cheese to her basil pesto.
- Use a different green: Try arugula, spinach or parsley. Or make garlic scape pesto when garlic scapes are in season.
Why I Make This Recipe
I learned to make pesto in a Northern Italian cooking course I took as an elective at George Brown College, while I was working towards my Culinary Arts Certificate.
The instructor, Chef Ema, showed us how to make pesto from scratch using a food processor, even though the traditional Italian method uses a mortar and pestle.
She also explained that while pine nuts are traditional, basil pesto can be made with walnuts or even cashews as a substitute.
I used to make my pesto with pine nuts, but they have become increasingly expensive over the years. The price at Costco today is $47.99 for 1 kg of pine nuts, and only $16 for 1 kg of walnut pieces from the same brand.
To save money, I started making my pesto with walnuts instead, and I'm happy to report the results are equally tasty (maybe even better!).
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How to Make Basil Pesto with Walnuts
Taking the time to pulse the pesto instead of running the food processor continuously will give your pesto a better texture.
Step 1: Add the walnuts and garlic to the food processor bowl, add the lid, and pulse a few times until the nuts are finely chopped but not powdered.
Step 2: Remove the lid and add the basil leaves. Put the lid back on, and pulse to coarsely chop the leaves. If your food processor is small, add half of the leaves at a time.
Step 3: Slowly pour in about half of the olive oil through the feed chute while pulsing the leaves. Stop when leaves are finely chopped.
Step 4: Remove the lid, add the grated cheese and pulse again. Then remove the lid, and remove the blade from the food processor bowl. Lastly, remove the bowl from the machine.
Step 5: Transfer the pesto to a wide-mouth jar or a bowl. Stir in the rest of the oil, then taste the pesto and season with salt if desired.
Step 6: Smooth the top of the pesto and cover with a thin film of olive oil to help keep it fresh. Refrigerate until ready to use.
How to Store Pesto
Store leftover pesto in an airtight container in the refrigerator for up to a week. Covering it with a thin layer of olive oil helps to prevent it from browning.
To freeze, line a baking tray with parchment paper, and dollop one-tablespoon portions of the pesto onto the tray. Freeze overnight. Once frozen solid, transfer the portions into a freezer bag and store for up to three months. You can also freeze pesto in silicone ice cube trays, and then transfer the cubes to a freezer bag for storage.
Tip: For the best texture, leave out the cheese before freezing and stir it in after the pesto has thawed.
Ways to Use Pesto
I usually enjoy my pesto with spaghetti and meatballs, or I'll make my basil pesto pasta salad recipe.
Here are some other ways to use it:
- Use it as a base for pizza in place of tomato sauce.
- Toss it with hot pasta, a knob of butter and some pasta water for a fast weeknight dinner.
- Spread it on sandwiches in place of mayonnaise.
- Spoon it over sliced tomatoes or a Caprese-style salad.
- Swirl it into soup or dollop it onto roasted vegetables.
Common Questions
Yes. A blender works in a pinch, or you can make it the traditional way using a mortar and pestle for a slightly chunkier texture.
It's not necessary. I have tested this recipe with and without blanching, and I did not find that it made enough difference to be worth the effort. Just make sure to always leave a thin film of olive oil on top of your pesto to prevent it from browning.
Recipe Card
Basil Pesto with Walnuts
Ingredients
- 2 tablespoons walnuts, raw
- 1 clove garlic, peeled
- 2 cups fresh basil leaves, washed and dried
- ½ cup extra virgin olive oil, divided
- ⅓ cup Parmigiano-Reggiano cheese, grated (or Parmesan cheese)
- ⅛ teaspoon salt, or adjust to taste (optional)
Equipment
- Food Processor, (or mortar and pestle)
- Small Jar with a Lid, or small glass container with lid
Instructions
- Add the walnuts and the clove of garlic to the bowl of your food processor. Add the lid and pulse until the nuts are finely chopped, but not powdered.
- Remove the lid, and add the basil leaves to the bowl. If your food processor bowl is small, add half of the leaves to start. Pulse to begin chopping them, then add the remaining leaves. Pulse until the leaves are coarsely chopped.
- With the lid on, slowly pour in about half of the olive oil through the feed chute while pulsing the leaves. Stop when the leaves are finely chopped.
- Remove the lid and add the grated cheese. Pulse again to combine. Then remove the lid, and remove the blade from the food processor. Lastly, remove the bowl from the machine.
- Transfer the pesto to a small wide jar or a glass container. Stir in the rest of the oil, then taste the pesto and season with salt if desired.
- Smooth the top of the pesto with a spoon and cover with a thin film of olive oil before adding the lid. This will help prevent it from turning brown. Store in the refrigerator for up to a week.
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Notes
- Nut swap: Pine nuts make it more traditional, or try cashews, pistachios, or pumpkin seeds.
- Cheese: Parmigiano-Reggiano gives the deepest flavour, but Parmesan works if that's what you have.
- No garlic: Leave it out if you prefer, or need to.
- Brighten it up: A squeeze of lemon juice adds a nice lift.
- Texture tip: Pulse the food processor rather than running it continuously for the best consistency.
- Storage: Keeps in the fridge for up to a week in an airtight container, with a thin layer of oil on top to prevent browning. Freezes well in one-tablespoon portions for up to three months. Leave the cheese out before freezing and stir it in after thawing.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate provided as a courtesy and will vary based on the specific ingredients used. For exact values, use your preferred nutritional calculator with the products you're using.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. She is also a member of the International Association for Culinary Professionals. All recipes on this website are tested in her home kitchen. Learn more →
Shareba says
Thanks for your detailed comment Lundy! I've been lucky not to have the mold yet, that sounds unfortunate. I agree, my basil seems to do well with some Miracle Grow. My Thai basil did really well with it this year too!
Thanks for the tip about Costco also, I'll have to take a look the next time I run out of pesto.
Kristen says
I totally agree with you, store bought just does not compare. Perfect timing for the recipe as I am pulling all our herbs this week before the old frost sets in in Calgary.
Shareba says
I've been bringing in what I can, and harvesting everything else. I hope you enjoy the recipe!
Vanessa says
Perfect timing - I have a huge basil plant outside that I want to do something with this weekend.
Shareba says
Awesome! I hope you enjoy the recipe 🙂
Colleen says
Nothing is better than homemade pesto, especially when you grew the basil. I like your tip about not toasting the pine nuts, will try that next time!
Shareba says
Thanks Colleen!
Ayngelina says
I have been making pesto for the last month. I'll make some for a meal but double or triple the recipe and freeze the rest. I'll be sad when my basil plant is done for the season.
Shareba says
That's smart!
Bernice says
I'm so jealous...I've never been able to grow basil. I just can't do it. Buuuuut, I always have fresh pesto in the fridge. I put that $#*& in everything! In my opinion, everyone should know how to make a simple pesto like this one.
Shareba says
Honestly, I've struggled with basil in past years. I had better luck this year keeping it outside in the sun, rather than inside by a sunny window in my kitchen. It needs more light that I had thought!
NANCY says
love a good pesto!
Shareba says
Thanks Nancy!