How To Make Basil Pesto With Walnuts

You can make basil pesto with walnuts by swapping out the traditional pine nuts for toasted walnuts, and it’s a delicious twist that adds a rich, earthy depth to the classic sauce.

This walnut basil pesto comes together in about ten minutes with a food processor, and it’s incredibly forgiving, so you can adjust the ingredients to your own taste.

Whether you’re tossing it with pasta, spreading it on a sandwich, or spooning it over grilled chicken, making basil pesto with walnuts is a handy skill that will upgrade your weeknight meals.

In this post, we’ll walk through why walnuts work so well in pesto, how to make basil pesto with walnuts step by step, and a few tips for customizing it to perfection.

Let’s dive into the green goodness.

Why You Should Make Basil Pesto With Walnuts

Basil pesto with walnuts is a fantastic alternative to the classic recipe because walnuts are more affordable, widely available, and bring their own unique flavor profile.

Let’s look at a few reasons why walnuts deserve a spot in your pesto rotation.

1. Walnuts Offer a Mild, Buttery Taste

Walnuts have a soft, slightly sweet, and buttery flavor that blends beautifully with fresh basil and garlic.

Unlike pine nuts which can be quite delicate and expensive, walnuts hold their own without overpowering the herbs.

When you make basil pesto with walnuts, you get a nutty background note that complements the basil’s peppery freshness.

The result is a pesto that tastes both familiar and excitingly new.

 

2. Walnuts Are Budget-Friendly and Easy to Find

Pine nuts can cost a small fortune, but walnuts are usually a fraction of the price.

You can find walnuts in almost any grocery store, either in the baking aisle or the bulk section.

This makes it easy to make basil pesto with walnuts whenever a craving strikes.

And since walnuts keep well in the pantry for months, you can always have them on hand.

 

3. Walnuts Add a Nutritional Boost

Walnuts are packed with omega-3 fatty acids, antioxidants, and healthy fats that support heart health.

When you make basil pesto with walnuts, you’re not just adding flavor, you’re also adding a dose of nutrition.

Plus, walnuts provide a satisfying crunch and a slightly chewy texture that makes the pesto feel more substantial.

It’s a win for your taste buds and your body.

 

How to Make Basil Pesto With Walnuts Step by Step

Now that you know why walnuts are a great choice, let’s get into the actual process of how to make basil pesto with walnuts.

It’s a simple recipe that requires minimal prep, and the steps are easy to follow even for beginners.

 

1. Gather Your Fresh Ingredients

First, you’ll need about two cups of fresh basil leaves, which is roughly one large bunch.

You’ll also want a third cup of walnuts, one clove of garlic, half a cup of grated parmesan cheese, and half a cup of extra virgin olive oil.

A pinch of salt and a squeeze of lemon juice are optional, but they really brighten up the flavor.

Having all your ingredients prepped and measured makes the process of making basil pesto with walnuts much smoother.

 

2. Toast the Walnuts for Extra Flavor

Toast the walnuts in a dry skillet over medium heat for about three to five minutes, stirring frequently.

You’ll know they’re done when they smell fragrant and have darkened slightly.

Toasting is optional, but it’s one of the best tricks for how to make basil pesto with walnuts taste even better.

Let the walnuts cool completely before adding them to the food processor, so they don’t cook the basil.

 

3. Pulse the Walnuts and Garlic First

Add the cooled walnuts and the garlic clove to your food processor and pulse a few times until they’re finely chopped.

This step is important because it ensures the walnuts and garlic are evenly distributed.

You don’t want big chunks of walnut in your pesto, unless you prefer a chunkier texture.

Pulsing first is a key part of how to make basil pesto with walnuts that’s smooth and consistent.

 

4. Add the Basil and Parmesan

Next, add the fresh basil leaves and the grated parmesan cheese to the food processor.

Pulse again until the basil is chopped and everything looks like a coarse green paste.

Be careful not to over-process at this stage, because you’ll add the oil next.

The goal is to have a thick mixture that’s ready to be loosened up with the olive oil.

 

5. Stream in the Olive Oil

With the food processor running on low, slowly drizzle in the olive oil through the feed tube.

Adding the oil slowly is essential to how to make basil pesto with walnuts that’s creamy and well-emulsified.

Stop the machine once the pesto reaches your desired consistency, some prefer it thicker, others thinner.

If it’s too thick, add another tablespoon of oil or a splash of water.

 

6. Season and Taste

Finally, add a pinch of salt and a squeeze of fresh lemon juice if you like.

Pulse one more time to combine everything, then taste your basil pesto with walnuts.

Adjust the salt or cheese if needed, since parmesan can be quite salty on its own.

And there you have it, a vibrant, nutty pesto that’s ready to be enjoyed.

 

Tips for Customizing Your Walnut Basil Pesto

Once you know the basic method for how to make basil pesto with walnuts, you can easily tweak the recipe to suit your preferences.

Here are some fun variations and helpful tips to keep in mind.

 

1. Swap Some Basil for Other Greens

Try replacing half of the basil with spinach or arugula for a different flavor profile.

Spinach makes the pesto milder and creamier, while arugula adds a peppery kick.

This is a great way to make basil pesto with walnuts using whatever leafy greens you have on hand.

The walnuts will still provide that lovely nutty base that ties everything together.

 

2. Use Nutritional Yeast for a Dairy-Free Version

If you’re avoiding dairy, you can easily skip the parmesan and use nutritional yeast instead.

Nutritional yeast gives a cheesy, savory flavor that pairs perfectly with the walnuts and basil.

Just add about two tablespoons of nutritional yeast in place of the parmesan.

This version of basil pesto with walnuts is still rich and delicious, without any dairy.

 

3. Make It a Little Spicy

For a bit of heat, toss a small pinch of red pepper flakes into the food processor.

The spice cuts through the richness of the walnuts and olive oil nicely.

You can make basil pesto with walnuts that has a gentle warmth without being overpowering.

Start with a small amount and add more to taste.

 

4. Store It Properly for Later Use

You can keep your basil pesto with walnuts in an airtight jar in the fridge for up to a week.

To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing the jar.

You can also freeze it in ice cube trays for easy portioning later.

This way, you can make basil pesto with walnuts and enjoy it for weeks to come.

 

So, How Do You Make Basil Pesto With Walnuts?

You can make basil pesto with walnuts easily by pulsing toasted walnuts, garlic, fresh basil, and parmesan, then streaming in olive oil until smooth.

It’s a simple, flexible recipe that delivers big flavor with minimal effort.

The walnuts add a buttery richness that rivals traditional pine nuts, and they’re easier on your wallet.

Now that you know exactly how to make basil pesto with walnuts, you can whip up a batch anytime.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is sure to become a favorite.

Gather your ingredients, fire up the food processor, and enjoy the freshest pesto you’ve ever made at home.