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Easy Basil Walnut Pesto Recipe

This Easy Basil Walnut Pesto Recipe is way more flavorful and budget-friendly than store-bought options! Featuring a handful of fresh, simple ingredients, it’s quick to make, great to prepare in advance, and an easy way to add bright, savory flavor to all your meals! 

Up close photo of easy basil walnut pesto in a white bowl with a spoon.

Why You’ll Love This Basil Walnut Pesto Recipe 

Are you a pesto lover? We sure are! However, we don’t love all the ingredients in the store-bought pesto options, and we definitely don’t love the price. 

So, when warm weather rolls around and all our herbs begin to grow in the garden, we make sure to stock up and make our own. Believe it or not, it’s actually really easy to do, and you can adjust the ingredients to suit your preferences. 

Use it to add flavor to meats, veggies, and more, and you’ll never have a boring meal again! 

Ingredients You’ll Need 

Below is an overview of the ingredients and instructions for this recipe. Please scroll down to the recipe card below for the complete details! 

Overhead photo of ingredients for homemade pesto on a white countertop.
  • Toasted Walnuts – You can use raw walnuts instead, but toasting them adds so much depth to the sauce! 
  • Basil – Use fresh basil leaves for a sweet, pungent, slightly spicy taste. 
  • Parmesan – Every good pesto has parmesan! For the best taste and texture, buy a block of cheese, and grate it yourself. Or, use pecorino romano for a more authentic recipe!
  • Garlic – Use fresh garlic cloves for the best taste. 
  • Lemon Juice – Freshly squeezed is best! The acidity helps cut through some of the heaviness of the fats, creating a bright, well-rounded flavor. 
  • Salt and Pepper – Adjust to taste. 
  • Olive Oil – We recommend using extra-virgin olive oil to create a rich, slightly peppery taste and a smooth consistency. 

Ingredient Variations 

Feel free to experiment with different ingredients to make this reicpe your own. Some easy ways to switch it up and create different pesto sauces: 

  • Swapping the Nuts – Use pine nuts, pepitas, or sunflower seeds to keep this pest nut-free. 
  • Omitting the Cheese – Swap the cheese with nutritional yeast to keep your pesto dairy-free. 
  • Adding a Bit of Spice – Include a dash of red pepper flakes for just a touch of heat. 
  • Adding Depth – Include sun-dried tomatoes for extra savoriness.

How to Make the Best Pesto Recipe 

  1. Toast the walnuts. This step is optional but highly recommended! Heat a small skillet over medium heat. Add the walnuts, and toast, stirring frequently just until they’re nice and fragrant. Be careful not to let them burn! Then, set the nuts aside to cool.
Fresh basil leaves, walnuts, Parmesan cheese, garlic, salt and pepper in a food processor.
  1. Combine the ingredients. Add the fresh basil, cooled walnuts, Parmesan, garlic, salt, and pepper to a food processor or blender. With the machine running, slowly drizzle in the olive oil. 
Pouring olive oil into a food processor for pesto.
  1. Blend. Continue to process until the mixture is well blended but still has some texture. It shouldn’t be mushy!

Tip: Scrape down the sides as needed to ensure all the ingredients are well combined. 

Overhead photo of the blades in a food processor blending homemade pesto.
  1. Adjust. Adjust the flavor as needed, adding more salt, pepper, or lemon juice. Or, slowly drizzle in more olive oil to create a thinner consistency. 

Serving Suggestions 

There are so many ways to use this homemade basil pesto recipe! We love it with our pesto turkey meatball. However, it’s also great with: 

  • Protein such as chicken, fish, shrimp, or beef as a marinade or dip. 
  • Pasta noodles as a sauce or garnish. 
  • Over bread or as a condiment with wraps and sandwiches
  • Eggs for extra flavor. 
  • Veggies for marinating, grilling, or drizzling. 
  • In pasta salad as a dressing.

Common Questions 

Why is my pesto bitter? 

Overprocessing is the most common reason for pesto to become bitter. Be careful to blend just until the ingredients are combined! Also, make sure to use a high-quality olive oil and fresh walnuts. 

How long does this recipe last? 

Stored in an airtight container, this easy pesto recipe will stay fresh in the fridge for up to 1 week. 

Can I freeze this walnut pesto recipe? 

Yes! You can freeze this walnut pesto recipe for up to 6 months. We love to portion it in ice cube trays for grab-and-go servings. To do so, pack an ice cube tray with basil, and freeze until solid. Then, transfer the cubes to a sealable freezer bag. 

Can I make this without a blender or food processor?

Yes, you can mash the basil in a mortar and pestle. Then, slowly add the other ingredients, and stir until they’re well combined and the pesto has a bright green color.

Homemade pesto in a white bowl with a copper spoon in it.
Up close photo of easy basil walnut pesto in a white bowl with a spoon.
Print Recipe
5 from 1 vote

Easy Basil Walnut Pesto Recipe

Skip the overpriced store-bought options, and make this easy basil walnut pesto recipe with just eight ingredients instead!
Prep Time10 minutes
Total Time10 minutes
Course: condiment, sauce
Cuisine: American, Italian
Keyword: basil pesto recipe, best pesto recipe, easy pesto recipe, walnut pesto recipe
Servings: 10 servings (1 Tablespoon each)
Calories: 76kcal
Author: Sammi Ricke
Cost: $3.00

Ingredients

  • 1/4 cup toasted walnuts
  • 2 cups (40g) fresh basil leaves see notes
  • ¼ cup freshly grated Parmesan cheese
  • 3 garlic cloves or 1 Tablespoon minced garlic
  • 1 Tablespoon lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup extra-virgin olive oil

Instructions

  • (Optional) Toast the walnuts for extra flavor. In a small skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant, 2 to 3 minutes (be careful they don’t burn!). Pour them onto a plate until cooled.
    1/4 cup toasted walnuts
  • To make the pesto, combine the fresh basil, cooled walnuts, Parmesan cheese, garlic, lemon juice, salt and black pepper in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
    2 cups (40g) fresh basil leaves, ¼ cup freshly grated Parmesan cheese, 3 garlic cloves or 1 Tablespoon minced garlic, 1 Tablespoon lemon juice, ¼ teaspoon sea salt, ¼ teaspoon ground black pepper, ¼ cup extra-virgin olive oil
  • If desired, taste and adjust by adding more salt or lemon juice. Thin out the pesto with more olive oil, if needed.
  • Store leftover pesto in the refrigerator in an airtight container for up to 1 week.

Notes

Prep Tips – To get 40 grams or 2 cups of basil leaves, lightly pack/press the leaves down into the measuring cup. 
Substitute Tips – Replace the Parmesan cheese with 1-2 Tablespoons of nutritional yeast for a dairy-free option. Use pine nuts, pepitas, or sunflower seeds in place of the walnuts for a nut-free option.
Storage Options – Freeze the pesto in an ice cube tray for up to 6 months. Once frozen, remove from the ice cube tray and transfer to a freezer bag. Thaw only as much when ready to use.

Nutrition

Serving: 1serving | Calories: 76kcal

Did you enjoy this Easy Basil Walnut Pesto recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!

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Recipe Rating




One Comment

  1. 5 stars
    This pesto is so simple to make and I love that it uses walnuts instead of pine nuts. I usually make a double batch and make HappiHomemade’s pesto meatballs with it. Or freeze it! It thaws beautifully!