This pesto recipe with walnuts results in a fresh, creamy, and flavorful pesto that’s budget-friendly but has all the classic flavors of traditional pesto! Toss with pasta or spread on a sandwich, it’s delicious either way!
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Many pesto recipes use pine nuts, which can be quite expensive. But this recipe, with its affordable walnuts, offers a wallet-friendly alternative without sacrificing the delicious, nutty flavor that pesto is known for.
Love recipes with basil? Try my summer orzo pasta with fresh basil or this homemade tomato basil soup. You’ll also love our family-favorite easy lasagna recipe that’s always a crowd-pleaser!
This recipe was found while watching Living Traditions Homestead. I’ve followed a lot of their advice over the years and when I saw her recipe using the basil from the garden I knew I had to try it. I’ve grown basil for years using this recipe and freezing it for later enjoyment. They’ve recently updated their recipe.
Why I Love This Recipe
- Quick and Easy: Like my favorite sugared walnuts, this recipe is a snap to make. Just toss the ingredients in a food processor and you’re done. It’s that easy!
- Freezes Well: This pesto freezes beautifully, so you can make a big batch and enjoy it later. It’s a time-saver!
- Budget-Friendly: Most other pesto recipes call for pine nuts, and have you seen the price of those lately?! This recipe uses walnuts that are budget-friendly but still give that nutty flavor we love in pesto!
- Super Versatile: Enjoy this pesto sauce by tossing it into your favorite pasta, or you can even spread it on a sandwich or use it as a dip! It’s so delicious and easy to make.
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Key Ingredients
- Fresh Basil Leaves: These will be the star of the show, adding a fresh and aromatic flavor to the pesto.
- Walnuts: They will give the pesto a deliciously nutty flavor and a slightly crunchy texture. Plus, they’re the best pine nut alternative in pesto sauce!
- Garlic: This will add a bold, savory flavor to the pesto.
- Salt: It will help to bring out the flavors of the other ingredients, making the pesto more vibrant.
- Olive Oil: This will help to bind all the ingredients together and give the pesto a smooth, creamy texture.
- Fresh Grated Parmesan: It will add a salty, savory flavor and a slightly granular texture to the pesto.
Equipment
- Food Processor – You’ll need this to blend together the fresh basil, walnuts, garlic, salt, and olive oil to make a smooth pesto. It’s an essential tool for this recipe and makes it supremely easy to make.
How to Make Pesto Recipe With Walnuts
Preparation
Begin by gathering all your ingredients. Make sure your basil is washed and dried. Grate the parmesan cheese and measure out your olive oil.
Step 1 – Combine Basil, Walnuts, Garlic, and Salt
In your food processor, add the fresh basil, walnuts, peeled garlic, and salt. This will be the base of your pesto.
Step 2 – Pulse the Ingredients
Pulse the food processor until the basil, walnuts, garlic, and salt are incorporated. You don’t want to overdo it at this stage, just enough to get them mixed.
Step 3 – Add the Olive Oil
With the food processor running, slowly pour the olive oil. The olive oil will help to bring everything together and give your pesto a smooth, creamy texture.
Step 4 – Add the Parmesan Cheese
Next, add the grated parmesan cheese to the food processor. Pulse the processor again until the cheese is well mixed with the other ingredients.
Step 5 – Adjust the Consistency
At this point, you can check the consistency of your pesto. If it’s too thick for your liking, you can add more olive oil and pulse again.
Step 6 – Freeze or Enjoy
Your pesto is now ready to use. You can freeze it in an airtight container to enjoy later or use it immediately in your favorite recipe.
Expert Tip
To preserve the vibrant green color of your pesto, it’s important to act quickly. Basil tends to brown when exposed to air, so if you’re not using your pesto right away, the best way to preserve its color is to freeze it immediately. This simple step will ensure that your pesto looks as fresh as it tastes when you’re ready to use it. I freeze 1 – 1 1/4 cups of pesto in sandwich bags. Freeze them flat and you can store quite a bit in your freezer to enjoy in the future.
Recipe Variations
- Extra Cheesy: If you’re a fan of cheese, add an extra 1/2 cup of fresh grated parmesan to make the pesto extra cheesy.
- More Heat: For a bit of heat, add 1/2 teaspoon of ground pepper to the food processor along with the basil, walnuts, and garlic.
- Different Nuts: Walnuts are budget-friendly while still giving that classic pesto flavor. But if you have pine nuts on hand already, feel free to use those instead.
What to Serve With
- For a quick and delicious meal, toss this homemade pesto with your favorite pasta. The classic pairing of basil and parmesan with the nutty flavor of walnuts will elevate a simple pasta dish to a whole new level.
- If you’re looking for a light lunch, spread this pesto over a sandwich. It’s a great alternative to mayonnaise or mustard, and the fresh, vibrant flavors will liven up any sandwich.
- You can also use this pesto as a dip for fresh vegetables or a topping for bruschetta. The versatile flavors of the basil and parmesan make it a great accompaniment to a wide variety of appetizers.
Recipe FAQs
The most commonly used basil for pesto is the sweet basil. However, you can also use other varieties like Genovese basil, which is also known for its sweet and mild flavor.
Yes, you can. Traditional pesto is made with pine nuts, but walnuts are a great and more affordable alternative. You can also use other nuts like almonds or even sunflower seeds.
If the pesto is too thick for your liking, you can add more olive oil, a little at a time, until you reach the desired consistency. On the other hand, if it’s too runny, you can add more basil leaves and parmesan to thicken it up.
Absolutely! Simply make it as directed and store it in 1-cup increments in the freezer until you’re ready to enjoy it. This is a great way to preserve the vibrant color of basil as well.
Storing and Reheating
- Storing: Use the sauce immediately or store it in the freezer. I don’t recommend refrigerating it as it will lose its color.
- Freezing: This pesto sauce with walnuts freezes beautifully for up to 2 months. I recommend storing it in 1-cup increments in the freezer until you’re ready to enjoy.
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Serving Size
- What to Expect: This pesto recipe yields about 1 1/4 cups of delicious homemade pesto sauce.
- How to Scale: If you’re planning to make a larger quantity, you can easily double the recipe. Just make sure your food processor is large enough to accommodate the increased quantity of ingredients. Follow the rest of the instructions as directed.
Pesto Recipe with Walnuts
Ingredients
- 4 Cups fresh basil leaves
- ⅓ Cup walnuts
- 3 cloves garlic
- ½ teaspoon salt
- 1/2 cup olive oil
- 1 Cup fresh grated Parmesan
Instructions
- In a food processor add the basil, walnuts, garlic, and salt. Pulse until incorporated.
- With the food processor on, slowly add the olive oil until the desired thickness.
- Add the cup of Parmesan and pulse until mixed well. Add more olive oil if needed.
- Freeze to enjoy later, or enjoy immediately in your favorite recipe.
Very nice. I added about 1/4 C fresh lemon juice, which worked well with the flavors and will help the pesto retain its lovely color. I made two batches and cut back on the garlic on the second, but who knows what size “clove” was being used, so you have to judge on that. I freeze pesto in ice trays, and defrost as needed. A favorite use is on a pizza crust, first layered with mozzarella slices.
Yum! Love the idea of using it with pizza – I’ll have to try that.