This Walnut Basil Pesto recipe uses walnuts for a budget-friendly twist on the classic. It is fresh, garlicky, and ready in 10 minutes.
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Walnut Pesto Recipe
Pine nuts are the classic choice for pesto, but they can be incredibly expensive. This Walnut Basil Pesto proves that you do not need them to make a delicious sauce. Walnuts offer a rich, earthy flavor and a soft texture that blends perfectly with fresh herbs and cheese.
This sauce comes together in minutes using a food processor. It tastes bright, garlicky, and much fresher than anything you can buy in a jar. You can toss it with hot pasta, spread it on toasted bread, or swirl it into a grain bowl for a quick burst of flavor.
What You’ll Love About This Walnut Pesto Recipe:
- Budget-Friendly: Walnuts are significantly more affordable than pine nuts.
- Fresh Flavor: The combination of fresh basil and lemon zest creates a bright, fresh flavor.
- Quick Prep: You only need about 10 minutes to make a batch.
- Versatile: It works as a sauce, a spread, or a dip.
Ingredients and Estimated Cost:
- Walnuts: You need ¼ cup of shelled walnuts. Their high oil content makes the pesto creamy.
- Fresh Basil: You need 1 cup of leaves. Remove the tough stems and pack the leaves lightly when measuring.
- Parmesan Cheese: Use ⅓ cup of freshly grated Parmesan. Grating it yourself yields a better texture than pre-grated options.
- Lemon: This recipe uses both zest and juice. The acidity balances the richness of the nuts and oil.
- Garlic: One clove provides plenty of sharp flavor.
- Extra Virgin Olive Oil: Since the oil is a main component, use one that tastes good to you.
NOTE: Recipe prices are calculated from grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in January 2026.
How To Make Walnut Pesto:
The walnuts, basil, cheese, garlic, zest, and seasonings are pulsed first, then lemon juice and olive oil are added gradually until the pesto becomes smooth and cohesive.
Let me show you how:
- First, add the walnuts, basil leaves, grated parmesan cheese, garlic clove, lemon zest, salt, and pepper into the bowl of a food processor.
- Pulse a few times to break down the larger pieces, then process on low while pouring in the lemon juice.
- Then, add the olive oil in a steady stream while it is still processing. Pause to scrape down the sides of the bowl of the food processor as needed. Finally, process until fairly smooth; you want a creamy texture. Serve.
Recipe Tips
- Pulse, Do Not Puree: When you first add the solid ingredients to the food processor, pulse them short and sharp. You want to break them down into small, even pieces rather than turning them into a paste immediately. This helps maintain a nice texture.
- Drizzle the Oil: Pouring olive oil slowly while the processor runs is key to a good emulsion. This method helps the oil blend with liquids and solids, creating a creamy, cohesive sauce rather than an oily separation.
- Check the Consistency: Stop the machine and scrape down the sides of the bowl halfway through blending. This guarantees that no large chunks of garlic or walnut remain in the final sauce.
Walnut Pesto Recipe Variations:
- If you don’t have any basil, you can use other fresh herbs such as arugula, mint, spinach, or even dandelion greens.
- You can use cashews, pine nuts, pecans, or pumpkin seeds instead of walnuts.
- This recipe makes one cup of pesto. If you have a larger-sized food processor, you can double the recipe to make a large batch.
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Walnut Basil Pesto
Recipe Cost 4.13 Serving Cost 1.03
Recipe Cost $ 4.13 Serving Cost $ 1.03Ingredients
- ¼ cup shelled walnuts
- 1 cup fresh basil leaves stems removed and lightly packed
- ⅓ cup freshly grated Parmesan cheese lightly packed
- 1 garlic clove
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- Black pepper to taste
- ⅓ cup extra virgin olive oil
Instructions
- Add the walnuts, basil leaves, parmesan cheese, garlic clove, lemon zest, salt, and pepper to a food processor. Secure the lid and pulse several times until the larger pieces are broken down.¼ cup shelled walnuts, 1 cup fresh basil leaves, ⅓ cup freshly grated Parmesan cheese, 1 garlic clove, 1 teaspoon lemon zest, ¼ teaspoon kosher salt, Black pepper to taste
- While the processor is running at low speed, pour in the lemon juice.1 tablespoon lemon juice
- Continue processing and slowly drizzle in the olive oil.⅓ cup extra virgin olive oil
- Stop and scrape down the sides of the bowl so everything blends evenly.
- Process until the pesto reaches a smooth consistency.
- Use right away or transfer to a container with a lid and refrigerate.
Notes
Storage Tips
Serve: Serve it over pasta, as a sandwich spread, over poultry and fish, etc. Store: Store any leftover pesto in an airtight container in the fridge for up to 4 days. Freeze: Transfer the pesto to a freezer-safe container or zipper-top bag and freeze for 4-5 months. Thaw: Thaw overnight in the refrigerator or at room temperature for 3-4 hours. You will need to give the mixture a quick stir once it’s defrosted.Equipment
Nutrition
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Recipe FAQs
You can use a blender instead of a food processor. You may need to scrape down the sides a few times while blending to ensure all the ingredients are incorporated.
There is no right or wrong answer here. If you like a smoother texture, process the ingredients a little longer until they are soft. I like to leave it chunky for my taste.
I love this pesto on sandwiches, pizza crust, over grilled chicken, and with roasted veggies.
Comments & Reviews
Sally Ann says
This is the perfect pesto recipe! Makes the perfect amount to serve on pasta for 2 people. Small enough batch to fit in my mini food processor. Doesn’t use pignoli, which are ridiculously expensive. Just made my first batch of the summer with basil from my herb garden, and I know I’ll be making it again and again!
Ashley Formento says
Boy, this was easy! And absolutely delicious. My first time making pesto. I used a blender for a small batch and it was just right.
Tina says
Pesto is so amazing and goes well with many dishes. Our family loves it on a pizza, but my favy is pesto pasta. I never buy it from te store and always make homemade pesto. Gonna try this recipe too.