by Traci ·
5 from 35 votes
Total 35 minutes minutes
Jump To Recipe
This post may contain affiliate links. Please read our disclosure policy.
Mouthwatering Basil Walnut Pesto with budget-friendly walnuts instead of expensive pine nuts. Recipe includes instructions to blanch basil which prevents pesto from turning brown. So easy. So good!
Why we love basil walnut pesto
There's nothing like homemade pesto made with fresh basil, extra virgin olive oil, Parmesan cheese, and pine nuts. But let's be honest, pine nuts are crazy expensive and not always available for this delicious summer condiment.
Walnut pesto is budget-friendly because it calls for walnuts in place of pine nuts, so it delivers rich flavor without the rich prices. My arugula pesto recipe is proof of the same! In fact, pesto with walnuts is as good as classic, pine-nut pesto on all things Italian. I especially love it in pesto tortellini salad.
Ingredient notes
- fresh basil leaves - The best quality and prices of basil are found during summer when it's grown in abundance.
- extra virgin olive oil - One of the best oils for pesto because it's nutty and rich, and is known for a host of health benefits.
- garlic - Always use fresh raw garlic (not granulated garlic) for classic pesto flavor.
- Parmesan cheese - I use either shaved Parmesan cheese and grated Romano.
- walnuts - These are a great substitute for pine nuts in traditional basil pesto. The flavor is equally rich but basil walnut pesto more budget-friendly.
- fresh lemon juice - This is optional but it brightens up any pesto and can help prevent browning.
- salt and pepper - Use these to flavor the pesto to your liking.
Blanch the basil
This step is optional but highly recommended because it reduces browning of basil pesto. I've tried other techniques and I find that nothing is more effective than blanching the basil. It's always worth it. Here's how I do it:
- Rinse the basil leaves in cold water to remove dirt and debris.
- Blanch the basil in boiling water for few minutes.
- Transfer basil to an ice bath and cool completely.
- Strain the blanched basil, then towel dry to remove excess water.
How to make basil pesto with walnuts
Basil walnut pesto is made the same way as classic pesto with pine nuts. You'll find the full, printable recipe below. Here's a summary.
- Gather ingredients. If not blanching basil, thoroughly wash and spin the basil leaves, and remove all excess water with an absorbent towel.
- Add basil, walnuts, lemon juice, and garlic to a food processor and blend.
- Add olive oil, Parmesan cheese, and black pepper. Blend until well-combined.
- Add salt to taste and serve immediately or refrigerate until ready to use.
How to use basil pesto
- As a dip with vegetables or simple charcuterie board.
- As a sauce for baked spaghetti squash.
- Make pesto hummus by adding it to this classic hummus recipe.
- Dollop on fig and prosciutto pizza.
- Add to Instant Pot Chicken Alfredo.
- Drizzled over crispy smashed potatoes.
- Use as a dipping sauce for cheesy pull-apart bread.
- As a marinade for for baked chicken thighs, broiled salmon, and seafood.
- Add walnut pesto to crustless quiche for a savory summer spin.
- Pair this crostini recipe with a summer tomato burrata caprese salad with fresh pesto.
Recipe tips
- Make basil walnut pesto during summer when basil is abundant and on sale because it takes a fair amount of basil to make fresh pesto.
- Rinsing basil leaves is an important pesto prep step because it removes dirt.
- Blanching basil for pesto followed by an ice water plunge is the most effective way to prevent the pesto turning brown. It's not required, but it's SO worth the tiny effort because it keeps your pesto a gorgeous green color for days.
- Adding lemon juice can help prevent browning and adds a bright, acidic, flavor that helps balance out any bitterness.
- To store pesto, it can be refrigerated in an airtight container and enjoyed up to 5 days. I personally love how the flavor deepens with each day.
- When freezing basil pesto, I like to freeze it in deli containers. You can freeze pesto in smaller amounts such as an ice cube tray. Freezing pesto not only reduces food waste, but delivers classic summer flavors all year long!
- Feel free to substitute the basil in this recipe with kale, spinach, or parsley.
- If you'd like to learn more about basil, check out this article on how to plant, grow, and harvest it.
Frequently asked questions
How do you keep pesto from turning brown?
Blanching basil for pesto is a highly effective solution because it immediately stops food cooking and prevents enzymatic browning. Adding lemon to a pesto recipe can also help prevent discoloration.
Can pesto be canned?
Canning pesto is not recommended because canned herbs and oils may promote bacteria responsible for certain food-borne illness.
How do you use pesto?
Pesto can be used as a sauce or spread for multiple foods including pizza, pasta, sandwiches, charcuterie, bruschetta, etc. It can also be used as a marinade for fish, poultry, beef, pork, tofu, and vegetables.
📖 Recipe
Basil Pesto with Walnuts
Basil walnut pesto is the affordable version of classic pesto that's equally rich, delicious, and easy to make.
Prep TimePrep Time: 30 minutes mins
Cook TimeCook Time: 5 minutes mins
Total timeTotal Time: 35 minutes mins
Yield 4 servings
Author Traci Antonovich
5 from 35 votes
Print Pin
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Ingredients
- 4 cups Fresh Basil tightly packed
- ¼ cup Walnuts or pine nuts
- 2 cloves Garlic coarsely chopped
- ⅓ cup Extra Virgin Olive Oil
- ½ Lemon juiced (same as 1 Tbsp)
- ⅓ cup Parmesan Cheese shaved, shredded, or fresh grated
- ¼ teaspoon Sea Salt or to taste
- Black Pepper to taste
Equipment
6-quart stock pot to boil water for blanching
9-inch fine mesh strainer if blanching
3 quart bowl of ice water if blanching
7-cup food processor fitted with mixing blade
Instructions
Rinse BASIL leaves thoroughly in cold water to remove all dirt and debris.
* If blanching, continue to the next section, otherwise, skip to "How To Make Pesto" section.
(optional) Blanching basil for pesto is recommended to prevent browning
To blanch basil, prepare a pot of boiling water and a bowl of ice water.
Submerge BASIL in the boiling water for 2-3 minutes, then use mesh strainer to transfer basil into the ice bath to cool.
Pour basil into a colander to drain. Then, towel dry the basil to remove excess water. 4 cups will shrink to yield 1 cup basil.
You can store the blanched basil in the refrigerator up to a few days until you're ready to make pesto.
How to make pesto
Add BASIL, WALNUTS, LEMON JUICE, and GARLIC to the food processor or blender. Blend until ingredients are well-combined.
Add OLIVE OIL and continue processing until incorporated.
Add PARMESAN CHEESE and BLACK PEPPER. Blend until combined.
Add SALT to taste.
Serve immediately or refrigerate in an airtight container up to five days. See recipe for the notes about freezing pesto.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
5 from 35 votes
Recipe Notes
Be sure to visit the blog post above for basil pesto recipe tips and tricks.
Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!
Nutrition
Serving: 0.25cup | Calories: 251kcal | Carbohydrates: 4g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 281mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1336IU | Vitamin C: 12mg | Calcium: 155mg | Iron: 1mg
Course Appetizer, Condiment, Snack
Cuisine Italian, Mediterranean
Diet Vegetarian
Easy FREE recipes to your inbox weeklyJoin The Kitchen Girl community!
Reader Interactions
We love recipe feedback...
Comments
Linda G says
Was delicious. Will make again.Reply
Traci says
Yay! So glad you enjoyed it. Thanks for sharing your experience!
Marguerite Amstadt says
Thank you so much. I have used a similar recipe but never knew to blanch the basil to preserve the color so that I could hold it over it for a couple days. I will make this today and share it! I already know it will be wonderful. Thank you, too, for making your recipes printable.Reply
Traci says
Yay! So glad you can appreciate this method. Let me know how it goes! Thanks and enjoy!
Sandi Kane says
I’ve been making several pesto recipes for at least 25 years… And yours is excellent! Let me suggest trying cilantro - when you mix it with the other ingredients, it takes a bite out of it, and the flavor is unbelievably wonderful! I also freeze my pesto in muffin tins or souper cubes…. Then pop them out and put them in a freezer bag for easy use. I call them “pesto pucks!”Reply
Traci says
Yay! I'll have to try your suggestions! Thanks for sharing your experience and I'm glad you're enjoying my recipe. Cheers!
Tayler says
I’ve tried many homemade pesto recipes and this is by far my favorite. It’s delicious!Reply
The Kitchen Girl says
Yay!! So glad to hear it 🙂 Thanks so much for letting me know!
Sara Welch says
This was such a unique and unexpected twist to a delicious sauce! Easily, a new favorite pesto recipe; my whole family loved it!Reply
The Kitchen Girl says
Awesome!! So glad to hear it and glad it's a new favorite. Thanks so much! 🙂
Liza says
What a fantastic recipe! I'm always looking for ways to eat more walnuts, and this summery pesto is so flavorful. Another winner from The Kitchen Girl!Reply
The Kitchen Girl says
Aww thanks! I'm so glad you're enjoying this one 🙂 Thanks so much!!
Ieva says
I love walnuts in pesto! Such a great alternative to pinenuts and soo much cheaper! Great recipe!Reply
The Kitchen Girl says
Yay! I'm so glad you're enjoying the recipe. Thanks so much!! 🙂
Carrie says
I just love that you used walnuts in this instead of the traditional pine nuts! I definitely need to try this recipe soon. 🙂Reply
The Kitchen Girl says
Thanks! So glad you can enjoy this one 🙂
Tara says
I love how you made the pesto with walnuts! The flavors sound incredible with such a beautiful vibrant color too.Reply
The Kitchen Girl says
Thanks so much and I'm glad you can enjoy this one 🙂 Cheers!
Aimee Mars says
I agree, there is nothing like homemade pesto! I've got a basil plant in full bloom right now and I can't wait to use your recipe for pesto. Yum!Reply
The Kitchen Girl says
Yay! We have basil going crazy right now too and I can't wait to make pesto this year and freeze it. Enjoy!!
Mairead says
I love the idea of using walnuts instead of pine nuts for this delicious pesto. It's such a versatile sauce and perfect for so many dishes.Reply
The Kitchen Girl says
Yes indeed! So glad you can enjoy this one too 🙂 Thanks!
Tavo says
The walnut pesto was delicious! My first time making pesto without expensive pine nuts!Reply
The Kitchen Girl says
Yayy! We actually make it more often because it's so budget friendly with walnuts. Glad you enjoyed! Thanks!
Jamie says
This was so delicious and flavorful! I love the bright green color and addition of walnuts.Reply
The Kitchen Girl says
Yayy! I'm so glad you enjoyed it 🙂 Thanks!
LINDA says
Do you add the cheese when freezing your pesto?
Reply
The Kitchen Girl says
Yes, I always add cheese to pesto before freezing it. I love it! Let me know if you have any more questions. Thanks!
Toni says
I love how easy this is to make! Thanks so much for the recipe!Reply
The Kitchen Girl says
You're so welcome, Toni! Enjoy!
Dannii says
You can't beat homemade pesto. Perfect simply stirred through pasta.Reply
The Kitchen Girl says
Thanks! Yes, I love pesto pasta any time, any day lol.
Jenn says
Hello prettiest pesto ever! Gorgeous photos and I'm loving this easy and flavorful recipe - thank you!Reply
The Kitchen Girl says
Awww, thank youuu! Such a compliment and I'm glad you like it.
Emily Flint says
I could put this pesto on everything!! I love the walnuts instead of pine nuts, they were so much easier to find.Reply
The Kitchen Girl says
Awesome! So glad to hear you can enjoy walnuts as much as we do...thanks!
Gina says
Love that you use walnuts in this recipe. Never been a huge fan of pine nuts and they're so expensive! Great recipe to have on hand and it freezes so well too!Reply
The Kitchen Girl says
Yay! Yes, walnut pesto is my favorite way to make it for those exact reasons. Glad you like!
katia says
I loved this! I tried this yesterday for lunch and is always a delicious classic.Reply
The Kitchen Girl says
Perfect! So glad you enjoyed ... thanks!
Pam says
All of your great tips are so appreciated! I'm especially glad to know about blanching the basil.Reply
The Kitchen Girl says
Yay! Glad you're finding it helpful. Blanching basil for pesto truly is my favorite way to keep it green. Thanks!
Heidy says
Good afternoon! I just wanted to let you know I found your Basil Pesto recipe via Facebook and decided to make it! I had some of the stuff on hand and went to the store right away and got the rest of what I needed. Excellent instructions and tips! The recipe turned out perfect.Reply
The Kitchen Girl says
Aww thanks Heidy! I'm so glad you're enjoying the recipe. We love basil pesto so much!
Tavo says
Looks delicious! We love making our own pesto!Reply
The Kitchen Girl says
Yay thank you! Samesies!
JB says
Yep, this basil pesto recipe is one of the best things to happen to all of my fresh basil every year. Only wish we had started making it sooner this summer. Next year, we will! Thanks KG!Reply
The Kitchen Girl says
Yayyyy! I'm so glad you love it!
