Basil Walnut Pesto

After studying sauce-making in culinary school, I turned my attention to making the best pesto I possibly could. I was looking for fantastic flavor, a brilliant green color, and ingredients that wouldn’t break the bank.

Fresh basil is obviously a non-negotiable here. I love to plant basil in my summer garden so I can make pesto all summer long – and freeze the excess! It’s a real treat to pull out a summery sauce in the dead of winter, and even better if you made it with your own bare hands.

And even though basil is green, basil alone won’t make a bright green pesto. I add a few handfuls of fresh parsley to really set that green color you know and love. And since pine nuts are expensive, I tried walnuts. And you know what? I prefer their flavor here, and you might too. And your wallet will certainly thank you!

Walnut Pesto Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Parsley: Basil can easily turn brown in a food processor from bruising. Adding a handful of fresh parsley preserves the bright green color.
• Walnuts: For more flavor, toast the walnuts. In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
• Garlic: Roasting garlic trades its raw heat for a mellow taste and soft texture. To try this option, in a dry medium skillet over medium-low heat, toast unpeeled garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes.
• Basil
• Salt
• Pepper
• Olive Oil
• Parmesan Cheese

How to make Pesto with Walnuts

1. In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.

2. With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.

What is the best food processor?

For making smaller portions of Basil Walnut Pesto, I like using my Cuisinart Mini Prep Food Processor, which is my favorite mini food processor. It’s small, powerful, and perfect for making dips and sauces. You can get it for $19.22 at Amazon, and I think it’s a great addition to any kitchen.

Recipe tips and variations

• Yield: This recipe makes 1 cup of pesto, enough to dress 1 pound of pasta.
• More nuts: Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts.
• Spicy: Add ¼ teaspoon or more crushed red pepper flakes to the food processor before blending.
• Kale pesto: Omit the parsley, decrease the basil to 1 cup, and add 2 cups packed kale leaves. Proceed with the recipe as written.
• Pesto roasted chicken: Rub pesto under and on the skin of your next whole bird, then roast to perfection.
• Pesto cheese bread: Slice a loaf of bread in half lengthwise, then spread a thick layer of pesto. Top with cheese, then finish in the oven or on the grill.

Storing this Basil Walnut Pesto

Store covered in the refrigerator for up to 4 days (add a layer of olive oil on top to prevent oxidation).

Freezer

Pour into a jar and top with olive oil to prevent oxidation. Leave enough head space at the top of the jar for expansion, then freeze for up to 6 months. Thaw overnight in the refrigerator.

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Basil Walnut Pesto

By Meggan Hill

This Basil Walnut Pesto is ready in 10 minutes or less, and you don't even need the pricey pine nuts to make it. Turn your summer basil bumper crop into pesto and freeze it for the darkest days of winter. You'll be glad you did!

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings 8 servings (2 tbsp each)

Course Pantry

Cuisine Italian

Calories 161

4.98 from 146 votes

ReviewPrint

Equipment

• Food processor (I love my Breville one!)

Ingredients 

US CustomaryMetric

• ▢ 2 cups fresh basil leaves packed
• ▢ 1 cup fresh parsley packed (see note 1)
• ▢ 1/4 cup freshly grated Parmesan cheese about 1 ounce
• ▢ 1/4 cup walnuts about 1 ounce (see note 2)
• ▢ 3 cloves garlic (see note 3)
• ▢ 1/2 cup olive oil
• ▢ Salt and freshly ground black pepper

Instructions 

• In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
• With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.

Recipe Video

Notes

1. Parsley: Basil can easily turn brown in a food processor from bruising. Add a handful of fresh parsley to preserve the bright green color.
2. Walnuts: For more flavor, toast the walnuts. In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
3. Garlic: Roasting garlic trades its raw heat for a mellow taste and soft texture. To try this option, in a dry medium skillet over medium-low heat, toast unpeeled garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes.
4. Yield: This recipe makes 1 cup of pesto, enough to dress 1 pound of pasta.
5. Storage: Store covered in the refrigerator for up to 4 days (add a layer of olive oil on top to prevent oxidation).
6. Freezer: Pour into a jar and top with olive oil to prevent oxidation. Leave enough head space at the top of the jar for expansion, then freeze for up to 6 months. Thaw overnight in the refrigerator.
7. More nuts: Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts.
8. Spicy: Add ¼ teaspoon or more crushed red pepper flakes to the food processor before blending.
9. Kale pesto: Omit the parsley, decrease the basil to 1 cup, and add 2 cups packed kale leaves. Proceed with the recipe as written.
10. Pesto cheese bread: Slice a loaf of bread in half lengthwise, then spread a thick layer of pesto. Top with cheese, then finish in the oven or on the grill.
11. Pesto cavatappi: This Noodles & Co. copycat dresses up pesto with a splash of cream and fresh tomatoes.

Nutrition

Serving: 2 tbspCalories: 161kcalCarbohydrates: 2gProtein: 2gFat: 17gSaturated Fat: 3gCholesterol: 2mgSodium: 55mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 974IUVitamin C: 11mgCalcium: 64mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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