I’m this close to never buying pine nuts again — this walnut pesto is just as rich and garlicky at a fraction of the cost. It comes together in a single food processor in about 10 minutes and is a fantastic option when you want pesto without pine nuts.
Love pesto? Try creamy pesto pasta, classic basil pesto sauce, or a colorful pesto pasta salad for more ways to use this versatile sauce.
Why you’ll love this basil walnut pesto recipe
Pesto is one of those summer staples I make again and again when basil is abundant. Walnuts have become my go-to substitute for pine nuts — they blend into a creamy, nutty base and are usually already in my pantry. This fresh basil walnut pesto far surpasses store-bought jars in brightness and flavor.
It’s also ideal when someone at the table prefers to avoid pine nuts; swapping in walnuts keeps the classic pesto character while saving money.
Why you’ll love it:
- Versatile — toss with pasta, spread on sandwiches, or spoon over roasted vegetables.
- Budget-friendly — walnuts are less expensive than pine nuts.
- Ready in 10 minutes — a few pulses in the food processor and you’re done.
- No cooking required — everything is combined raw in the processor, though toasting the walnuts adds depth.
Ingredients needed
The recipe uses simple pantry ingredients. Below are the essentials and a few substitution ideas so you can adapt the pesto to what you have on hand.
- Walnuts – the primary nut here instead of pine nuts. Toast briefly in a dry skillet for a deeper, roasted flavor if you like.
- Garlic – adds a sharp, pungent kick. Start with 3 cloves and adjust up to 5 if you prefer a bold garlic presence.
- Lemon juice – brightens the sauce and helps the basil retain color. Lemon zest can be added for extra brightness.
- Fresh basil – the defining herb. Pack the leaves tightly for maximum flavor.
- Parmesan cheese – delivers savory, salty richness. Freshly grated parmesan blends into the sauce better than pre-shredded; use nutritional yeast instead for a vegan version.
- Extra virgin olive oil – use a good-quality oil because its flavor is prominent. Adjust the amount to reach your desired texture; other neutral oils like avocado or grapeseed can be used if preferred.
- Salt and black pepper – add to taste at the end. Parmesan contributes saltiness, so season carefully.
How to Make Walnut Pesto
Below is a concise overview of the method. The full ingredient amounts and notes appear in the recipe card further down.
- Pulse the walnuts, garlic, and lemon juice. Place them in the food processor and pulse about 10 times until the nuts are broken down.
- Add basil and parmesan. Pulse about 10 more times until the basil is chopped into small pieces. Scrape down the bowl as needed.
- Stream in the olive oil and finish. With the processor on low, slowly drizzle in the olive oil until the mixture forms a sauce. Add more oil for a thinner consistency. Season with salt and pepper to taste. Serve with your favorite pasta, spread on sandwiches, or spoon over roasted vegetables. Store leftovers in an airtight container with a thin layer of olive oil on top to preserve the color.
Walnut Pesto Tips
- Toast the walnuts for a deeper, more complex flavor if you have a few extra minutes.
- Pulse, don’t over-blend — short pulses keep the basil bright and prevent bitterness.
- Adjust oil to texture — use less oil for a thick spread or more for a pourable sauce.
- Taste before salting — parmesan adds salt, so season carefully at the end.
- Store to maintain color — press plastic wrap or a thin layer of oil against the surface before sealing to limit air exposure and keep the pesto green.
Frequently Asked Questions
Yes. Pine nuts, almonds, pistachios, or even sunflower seeds will work. Walnuts are often the most affordable and easy to find, but feel free to experiment.
Bitterness usually comes from over-processing the basil or using a low-quality olive oil. Pulse the ingredients and use a good extra virgin olive oil for the best flavor.
Yes. Substitute sunflower seeds or pepitas for a nut-free version; they provide a similar texture and nutty flavor.
Walnuts add heart-healthy fats and some protein, and there’s no added sugar in this recipe. However, pesto is calorie-dense due to oil and cheese, so enjoy it in moderation.
Easy Walnut Pesto
10
10
Ingredients
- ½ cup walnuts
- 3–4 cloves garlic
- 1 lemon, juiced (about 2–3 tablespoons)
- 3 cups fresh basil leaves, tightly packed
- ⅓ cup parmesan cheese, grated or shredded
- ½–⅔ cup extra virgin olive oil, plus more as desired
Instructions
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Optional but recommended: toast the walnuts in a dry skillet for a few minutes until they darken slightly. This enhances the nutty flavor, though the recipe works without toasting.
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Add walnuts, garlic, and lemon juice to the food processor and pulse about 10 times until broken up. Add the basil and parmesan, then pulse about 10 more times until the basil is in small pieces. Scrape down the sides as needed.
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With the processor on low, slowly drizzle in ⅓ cup of olive oil. Add more oil for a smoother, thinner consistency.
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Season with salt and pepper to taste and serve. Store any leftover pesto in an airtight container with a thin layer of oil on top to preserve color and freshness for 5–7 days.
Notes
Storage: Homemade pesto stays fresh for about 5–7 days in the refrigerator when stored in an airtight container. A thin layer of olive oil pressed onto the surface helps prevent browning and preserves the vibrant green color.
Nutrition
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Carbohydrates: 6 g
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Protein: 6 g
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Fat: 39 g
Nutrition information is an approximation and should be used as a general guide.