Pesto with Walnuts is a fresh, flavorful sauce made with basil, walnuts, Parmesan cheese, garlic, and olive oil. This easy walnut pesto recipe comes together in minutes and delivers a rich, nutty flavor that's perfect for pasta, sandwiches, pizza, and roasted vegetables.
My version of pesto with walnuts uses simple pantry ingredients and fresh basil for a smooth, vibrant sauce. Walnuts create a creamy texture and deep flavor while keeping this homemade pesto more affordable than traditional pine nut pesto. It's perfect for weeknight dinners, meal prep, and summer entertaining.
Traditionally, pesto is an Italian sauce made with basil, pine nuts, garlic, Parmesan cheese, olive oil, and salt. Walnut pesto is a popular variation that replaces pine nuts with walnuts, creating a rich, earthy flavor while maintaining the fresh character that makes pesto so beloved.
How to Make Pesto with Walnuts
Note: The full instructions are provided in the recipe card below.
- Rinse, dry, and coarsely chop basil leaves.
- In a food processor, combine walnuts, garlic, cheese, salt, and pepper until smooth.
- Add basil and blend.
- Gradually add olive oil while processing.
- Transfer to a bowl. Adjust salt if needed.
- Use immediately or refrigerate.
Camila's Tip: The less you blend the leaves, the greener the sauce will be.
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Recipe
Pesto with Walnuts
Equipment
Ingredients
- 2 fresh garlic cloves , roughly chopped
- 2 cups firmly packed fresh basil leaves You can substitute kale or spinach for the basil.
- ⅓ cup lightly toasted walnuts , cashews, pine nuts, pecans, or almonds
- ½ cup Parmigiano Reggiano cheese , finely grated You use Parmesan cheese or Grana Padano instead.
- 1-½ cups Extra Virgin Olive Oil
- ½ teaspoons kosher salt , adjust to taste
- ¼ teaspoon ground Black pepper
Instructions
- Rinse the basil leaves well, dry thoroughly, and coarsely chop. In a food processor, combine the walnuts, garlic, cheese, salt, and pepper.
- Process until the mixture is smooth. Add the basil and process until blended. With the machine running, gradually add the extra virgin olive oil.
- Transfer the pesto sauce to a medium bowl- taste and adjust with salt if needed. The sauce is ready to use now, or it may be refrigerated for later use.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
