Fresh basil, earthy walnuts, and Parmesan come together in this vibrant homemade pesto with a rich, slightly nutty flavor. A little garlic and fresh lemon juice add just the right amount of brightness. It's a delicious way to bring fresh, garden-inspired flavor to pasta, vegetables, sandwiches, and more.
MAKES
8 SERVINGS (ABOUT 1 CUP)
QUICK RECIPE OVERVIEW
Why you’ll love it
Walnuts are an easy, affordable alternative to traditional pine nuts, making this a great pesto for everyday cooking. It comes together in minutes and is perfect for using up extra fresh basil.
What Makes It So Flavorful?
Walnuts bring a deeper, earthier flavor than pine nuts, while fresh basil adds its signature sweet, peppery aroma. Parmesan adds a salty, savory richness, balanced by fresh lemon and garlic.
Helpful Tips
For a milder walnut flavor, use raw walnuts. If you prefer a deeper, nuttier taste, lightly toast them in a dry skillet and let them cool completely before blending. Pulse gently to keep the pesto from becoming overly smooth.
Fresh Basil Walnut Pesto
VIBRANT · NUTTY · SAVORY
ABOUT 8 SERVINGS | PREP 10 MINUTES | COOK NONE
Ingredients:
2 cups packed fresh basil leaves
⅓ cup walnuts
¼ cup freshly grated Parmesan cheese
1 garlic clove, finely minced
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Method:
Prepare the basil. Rinse the basil leaves and pat completely dry with a clean kitchen towel or paper towels.
Chop the walnuts. Add the walnuts and garlic to a food processor. Pulse a few times until coarsely chopped.
Add the remaining ingredients. Add the basil, Parmesan, lemon juice, salt, and black pepper. Pulse until the mixture is finely chopped, scraping down the sides as needed.
Blend in the olive oil. With the food processor running on low, slowly drizzle in the olive oil until the pesto comes together. Leave a little texture rather than blending completely smooth.
Taste and serve. Adjust the lemon juice, salt, or pepper as needed. Serve immediately or refrigerate until ready to use.
Recipe Notes
Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Add a thin layer of olive oil over the surface to help prevent browning.
Freezer-Friendly: Spoon pesto into an ice cube tray and freeze until solid. Transfer the cubes to a freezer-safe bag or container and freeze for up to 3 months.
Serving Ideas: Toss with gluten-free pasta, spread onto grilled chicken sandwiches, spoon over roasted vegetables, or swirl into warm white beans for a simple side dish.
Dairy-Free Option: Replace Parmesan with 2–3 tablespoons of nutritional yeast. Adjust the salt to taste.
Adjust the Consistency: For a thicker pesto, start with slightly less olive oil. For pasta, loosen the pesto with a splash of warm pasta cooking water before tossing.
Keep It Fresh: Basil is delicate and can darken with heat and prolonged blending. Use short pulses and stir pesto into warm dishes just before serving to preserve its fresh flavor and color.
