Easy Basil Pesto with Walnuts (5 Minutes)

Basil pesto with walnuts will transform your appetizers, pizzas and pasta. This easy homemade version takes 5 minutes to make with just a few fresh ingredients.

The recipe makes 1/2 cup/120 grams using fresh basil, walnuts, olive oil, Parmesan cheese and garlic. It’s a perfect way to use up your summer garden basil.

Pesto is a classic Italian condiment that’s known for its bright green color and fresh flavors. It’s an incredibly versatile sauce that can be used in many different ways.

While a basil pesto recipe is typically made with pine nuts, we’re using walnuts instead for three reasons:

1. Walnuts provide a rich, earthy, nutty flavor that complements the vibrant freshness of basil.
2. Walnuts are considerably less expensive than pine nuts.
3. Pine nuts can occasionally cause a rare condition called “pine mouth” (or pine nut syndrome) after consuming pine nuts. This condition causes a bitter or metallic taste in the mouth that can last for several days. It’s not harmful or dangerous but can be unpleasant.

What you can expect

This is a quick and easy recipe made with a few simple ingredients available at any grocery store.

Pesto is a great way to put some of that extra basil to good use from your herb garden or farmer’s market. It’s easy to freeze and use long past the summer.

There are so many great ways to use pesto. And you can tweak it to suit the purpose or your taste.

Ingredients – tailored to your taste

Basil: I like to use sweet basil, but use whatever you have. Genovese basil is a common variety used in traditional pesto recipes.

Parmesan cheese: You can use pre-grated fresh Parmesan cheese or grate a block of Parmesan cheese yourself. A block is typically fresher because it hasn’t been exposed to as much air or processing. It also has a slightly stronger flavor.

Olive oil: Use what you like – extra virgin olive oil (which has a stronger flavor) or classic olive oil which is a blend of refined and unrefined olive oil. Here’s an article explaining the best oils to use for cooking purposes.

Walnuts: It is best to buy unsalted walnuts since Parmesan cheese is quite salty.

Variations

Most recipes are pretty similar but here are a few ways you can change up this simple walnut pesto sauce:

1. Substitute the walnuts with pine nuts (used in traditional basil pesto) or with pistachios, almonds, pecans or sunflower seeds. 
2. Toast the nuts before adding them to the pesto for a richer taste.
3. Substitute the parmesan with Pecorino Romano
4. Omit the parmesan cheese altogether.
5. Add some heat with red pepper flakes.
6. Try adding a splash of lemon juice or fresh lemon zest.

How to make basil pesto with walnuts

Shortcuts

• Use minced or crushed garlic in a jar or tube (but fresh is best here!)
• Buy shredded or ground fresh Parmesan cheese (same – fresh is best)

Make Ahead

• This basil walnut pesto recipe lasts 5-7 days in the fridge in an airtight container. For best results, cover it with a thin layer of olive oil to prevent oxidation.
• Pesto freezes well. I freeze it in ziploc bags in 1/4 cup/58-gram portions or in ice cube trays to use whenever I need a smaller amount of pesto. It lasts 4-6 months in the freezer.

Recipe FAQs

How to use fresh basil walnut pesto

Basil pesto is a classic but there are many other kinds. Check out these 14 types of pesto. If you’re a pesto lover like Jenna, you’ll find lots of different ways to use it. Here are a few.

• on scrambled eggs
• in your favorite pasta or rice
• on pizza
• as a sandwich spread on grilled cheese, burgers, wraps, sandwiches
• on crostini appetizers
• as a dip
• as a topping for salmon or shrimp

Recipe ideas with homemade pesto sauce

• cauliflower rice recipe with pesto
• pesto orzo and vegetables
• grilled pesto shrimp panzanella
• pesto ricotta crostini appetizers
• 30-minute eggplant parmesan (no frying, no breading)

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