Little Walnut Cottage

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Learn to make the best pesto recipe with walnuts in minutes with just a few simple ingredients! It’s perfect for pasta dishes, sandwiches, or dipping your sourdough bread.

Spring has not sprung, my friends.

This should come as no surprise, as I’m making this recipe in the middle of February, but my heart yearns for springtime.

Sunshine. Picnics. Playing outside with the kids.

We’re having a bit of a false spring here in Virginia, but I won’t be fooled. This isn’t the real thing.

While I wait for the real spring, I’m doing the next best thing: eating foods that taste like spring, like this pesto recipe with walnuts.

You’re probably familiar with pesto. It’s green and beautiful and makes just about everything taste more vibrant and delicious.

It also has two problems:

1. It’s usually made with inflammatory seed oils.
2. It’s expensive to make yourself if you want to avoid seed oils.

We can thank pine nuts for the hefty price tag attached to pesto. But what if I told you we don’t need snooty patooty pine nuts to make this pesto recipe with walnuts?

Rats, I just gave away my punchline.

You can probably tell we’re going to swap pine nuts for walnuts in this pesto recipe. You might also be wondering if it will be as good as the pesto you usually buy or make.

The answer is yes and yes. This pesto recipe with walnuts makes beautiful pesto that tastes just as good as whatever kind of pesto you usually reach for, for a fraction of the cost.

Plus, no inflammatory seed oils.

So, this is a pesto recipe you can feel really good about making for your family. Let me tell you all about it.

Why You’ll Love This Pesto Recipe with Walnuts

• Budget-friendly alternative to pine nuts. Walnuts are easier to find and more affordable, making this pesto practical for everyday cooking.
• Rich, nutty flavor. Walnuts add depth and a slightly creamy texture that pairs beautifully with fresh basil.
• Ready in minutes. Everything blends together in about 5 minutes in a food processor or blender.
• Freezer-friendly. Make a batch now and freeze portions for later.
• Versatile. Toss with pasta, spread on sandwiches, spoon over grilled chicken, or swirl into soups.

Ingredients You’ll Need

For this pesto recipe with walnuts, you’ll need:

• Fresh basil leaves (lightly packed) – The fresh, herbaceous base of the pesto and the dominant flavor.
• Walnuts – Adds rich, nutty depth and a creamy texture; it’s an affordable alternative to pine nuts!
• Garlic – Brings bold, savory flavor that balances the richness.
• Salt – Enhances all the flavors; adjust after blending since Parmesan adds salt.
• Lemon juice – Brightens the pesto and balances the oil and cheese.
• Extra virgin olive oil – Creates a smooth, spoonable consistency and carries the flavor.
• Parmesan cheese – Adds salty, umami richness and helps thicken the pesto.

How to Make this Pesto Recipe with Walnuts

Step 1: Add ingredients to food processor. Add the walnuts, garlic cloves, fresh basil, salt, lemon juice, olive oil, and grated Parmesan cheese to the bowl of a food processor or high-speed blender.

Step 2: Blend until smooth. Pulse a few times to break everything down, then blend until the pesto reaches your desired consistency. Scrape down the sides as needed.

Step 3: Adjust to taste. Taste and adjust with additional salt, lemon juice, or olive oil if needed. If the pesto is too thick, add a small drizzle of olive oil and blend again.

Step 4: Serve or store. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 5 days. For best color retention, pour a thin layer of olive oil over the top before sealing.

Tips for the Best Walnut Pesto

• Don’t over-blend. Over-processing can warm the oils, making the pesto bitter. Blend just until smooth.
• Adjust seasoning last. Parmesan adds salt, so taste after blending before adding more.
• Control the texture. For a thicker spread, use slightly less olive oil. For a thinner pasta sauce, add a splash of warm pasta water when tossing.
• Keep it green. Press plastic wrap directly against the surface or add a thin olive oil layer to prevent browning.

How to Use This Pesto Recipe with Walnuts

• Toss with hot pasta and a splash of pasta water for a smooth, pesto pasta (like our kielbasa pasta)
• Spread on sourdough focaccia or grilled sandwiches.
• Spoon over roasted vegetables.
• Use as a marinade for chicken or shrimp.
• Stir into soups for a burst of fresh flavor.
• Add to grain bowls.

How to Store and Freeze

• Refrigerator: Store in an airtight container for up to 5 days. Add a thin layer of olive oil on top to preserve the color.
• Freezer: Spoon pesto into ice cube trays, freeze until solid, then transfer to a freezer-safe bag. Store for up to 3 months. Thaw in the refrigerator or stir directly into warm dishes.

Variations to Try

• Spinach Walnut Pesto: Replace half the basil with fresh spinach for a milder flavor and secret veggie boost.
• Arugula Walnut Pesto: Swap some basil for arugula for a peppery twist.
• Dairy-Free: Omit Parmesan and add 1–2 tablespoons nutritional yeast. Adjust salt as needed.
• Add Heat: Blend in a pinch of red pepper flakes.

FAQs About this Pesto Recipe with Walnuts

Can I use walnuts instead of pine nuts in pesto?

Yes. Walnuts are an excellent substitute and provide a rich, slightly earthy flavor at a lower cost.

Do walnuts make pesto bitter?

Not at all. Use fresh walnuts and avoid over-processing to prevent bitterness.

Can I make this pesto without Parmesan?

Absolutely. You can omit it or replace it with nutritional yeast for a dairy-free option.

Pesto Recipe with Walnuts

This pesto recipe with walnuts is a simple, budget-friendly twist on classic basil pesto. Made with fresh basil, garlic, olive oil, parmesan, and hearty walnuts, it blends together in minutes for a rich, nutty sauce perfect for pasta, sandwiches, or spooning over warm sourdough.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Course condiment, sauce

Cuisine Italian

Servings 1 cup

Ingredients

  

• 2 cups fresh basil
• 1/2 cup walnuts
• 2 cloves garlic
• 1 tbs lemon juice
• 1/2 cup olive oil
• 1/2 cup parmesan cheese, freshly grated
• 1/4 tsp salt

Instructions

 

• Add ingredients to the food processor: Add the walnuts, garlic cloves, fresh basil, salt, lemon juice, olive oil, and grated Parmesan cheese to the bowl of a food processor or high-speed blender.
• Blend until smooth: Pulse a few times to break everything down, then blend until the pesto reaches your desired consistency. Scrape down the sides as needed.
• Adjust to taste: Taste and adjust with additional salt, lemon juice, or olive oil if needed. If the pesto is too thick, add a small drizzle of olive oil and blend again.
• Serve or store: Use immediately, or transfer to an airtight container and store in the refrigerator for up to 5 days. For best color retention, pour a thin layer of olive oil over the top before sealing.

Keyword pesto recipe with walnuts

You’re Going to Love this Pesto Recipe with Walnuts

This pesto is so simple and delicious, you’ll never reach for store-bought pesto again. All you need is a food processor or blender and a few fresh ingredients for pesto that makes any pasta, soup, or sandwich infinitely better. I’d love for you to come back and let me know how you use it in the comments!

Check Out these Cottage Favorites:

Kielbasa Pasta (with Pesto and Brussels Sprouts)

Sourdough Focaccia Recipe (Easy & Crispy)

Sourdough Grilled Cheese (with Homemade Sourdough)