Homemade Pesto with Walnuts Recipe

This homemade pesto with walnuts is a delicious blend of basil, cheese, olive oil, and toasted walnuts. Creating an affordable pesto with an authentic taste.

At the start of every season, the question always is, how many fresh herbs can I pack into the garden? Namely, the basil. It is our very favorite herb to use in our kitchen by far and summer just isn’t the same without the large batches of pesto being processed throughout the season. Since we make it in such abundance, I have had to find an alternative to the overly priced pine nuts that traditional pesto calls for. Enter walnuts. The perfect substitute to use in place of pine nuts. Walnuts have a wonderful nutty flavor that works well for this classic pesto recipe and honestly I can hardly tell a difference. 

For this you will need a food processor or a high speed blender to get the creamy texture of the pasta sauce. Pesto is one of my favorite homemade things to make and I find it very versatile. So don’t be afraid to add a few garlic cloves, other herbs like mint or even spinach to the mix of basil to switch it up or make regular pesto. In any case, it is always delicious.

Pesto with Walnuts Is…

• Made with simple ingredients including delicious walnuts instead of traditional pine nuts.
• The best way to make affordable pesto.
• A versatile sauce with a bright green color.
• Perfect for pasta dishes and a great way to use up an abundance of basil.
• A homemade pesto sauce that is slightly different from traditional pesto.

Ingredients

Basil- use fresh basil leaves, washed and ready. 

Olive Oil- I use extra virgin olive oil but you can also use pure olive oil. Use a good quality oil for the best flavor.

Walnuts- I like to use walnut halves or walnut pieces. Make sure they are unsalted. 

Parmesan Cheese- I use block or freshly grated Parmigiano Reggiano not ground parmesan. You can use pecorino Romano cheese if you prefer. 

Lemon- I like to use lemon juice for brightness and extra flavor. You can add a little lemon zest  over juice if you find the juice too tart.

Sea Salt-  I use sea salt but stand table salt or Himalayan salt work fine.

Directions

Wash the basil and make sure to dry it before using. Toast the walnuts in a skillet to bring out their flavor and reduce the bitterness aspect. (optional).

Add the basil, cheese, lemon juice, walnuts, and salt into the bowl of a food processor.

Place the lid on and turn the processor on.

Remove the pour spout to the lid and begin pouring a steady stream of olive oil in.

Blend until well combined. Taste test and ensure there is enough salt to your liking. Add any additional salt needed.

When the pesto is ready transfer the pesto to a mason jar or freezer bag to store.

Notes

• Toasting the walnuts will help bring out their natural nutty flavor. But it is optional to do so.
• Pesto will keep for a couple days when stored in the fridge. You can store longer by freezing.
• Don’t use ground parmesan. For best results use either freshly grated parmesan or chunks cut from a wedge.

FAQ

Can I freeze this pesto?

This pesto freezes very well. An easy way to freeze is to use a plastic bag (freezer bags). If you do this, make sure to measure out the pesto before adding it to the bags. This way you can defrost the amount you need when needed. It’s important to push out all the extra air in the bag before placing them in the freezer.

To freeze smaller portions of pesto for adding to soups or sauces. Fill ice cube trays with the pesto and freeze. When ready, remove the frozen pesto cubes from the ice cube tray and place them into a freezer bag. Frozen pesto keeps for up to 6 months in the freezer.

Why walnuts over pine nuts?

The use of walnuts for this recipe is essentially just a more cost-effective way to make homemade pesto. If you prefer pine nuts you can swap out them for the walnuts in this recipe.

Can I use almonds instead of walnuts?

You can! I have a few people in my family that are allergic to walnuts so whenever bringing a pesto-based dish to family gatherings this is something to consider. For this, I have used almonds with great success. I do like to toast any kind of nut that I use in pesto to help bring out their flavors. So I suggest doing the same if swapping for the almonds and using the same amount as you would the walnuts.

How long does this pesto keep?

Homemade pesto will keep in an air-tight container in the fridge for about a week. To store longer, see above. When freezing the pesto will keep for up to 6 months in the freezer.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!