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Walnut pesto in a ceramic bowl with a gold spoon inside of it and various pesto ingredients around it.
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5 from 1 vote

Walnut Pesto Recipe

This Walnut Pesto Recipe is an easy, delicious twist on the classic basil pesto. Combine fresh basil, garlic, parmesan cheese, olive oil, and walnuts for a delicious and simple pesto recipe. This versatile recipe is the perfect addition to proteins, veggies, pasta, and more!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiment
Cuisine: Italian, Italian-American
Servings: 12 servings
Calories: 244kcal
Author: Briana

Equipment

Ingredients

  • 3 ounces fresh basil leaves
  • cup walnuts (75 grams)
  • 1 cup olive oil (choose something high quality)
  • 4 ounces parmesan cheese, freshly grated
  • 2 cloves fresh garlic, rough chopped
  • ½ - ¾ teaspoon kosher salt (to taste)
  • ¼ teaspoon black pepper (optional)

Instructions

  • Toasting the walnuts is optional, but highly recommended for the best flavor! In a pan over medium heat, toast the walnuts, stirring constantly until lightly browned and a nutty aroma is apparent. Take care to watch carefully, as burnt walnuts will give the pesto a bitter taste. 
  • Remove immediately and add to the food processor, along with the garlic and a pinch of salt. Food process until coarsely chopped. Add in the basil with kosher salt and the optional black pepper.
  • PULSE slowly, do not process until finely chopped. This helps to avoid bruising the basil too much.
  • Attach the feed tube to the food processor. With the processor running, slowly pour a steady stream of olive oil. At this point, the pesto should be a nice medium consistency with a thin layer of olive oil on top. If it is too thick, add more olive oil while processing until desired consistency is reached. Pour the grated parmesan cheese in and process again.
  • Taste test the pesto, adjust seasonings if needed and add olive oil to thin if desired. Enjoy!
  • You can store this pesto in an air-tight container in the fridge for up to a week. Cover the top with a generous layer of oil, to prevent air from reaching the pesto. This helps slow bacteria growth, as well as keeps the color bright green!

Notes

  • Don't overprocess the pesto. If the pesto is overprocessed, it will turn into an oily, smooth paste. Blend it well, but retain some texture by taking time and pulsing near the end.
  • Add the olive oil slowly. Take time to slowly add the olive oil until it reaches your desired consistency.
  • Use high quality ingredients. Using high quality basil, parmesan cheese, and olive oil will make all the difference in the taste!
  • How to freeze pesto: We recommend leaving out the parmesan cheese for the best results. To freeze, make pesto cubes by freezing the pesto in an ice cube tray and then transferring them to a freezer bag. Store in the freezer for up to 3 months and use as needed.
  • How to keep pesto from turning brown: Oxidization will occur when the pesto comes into contact with air, this is normal. To prevent discoloration, make sure to cover the pesto with a thick layer of olive oil when storing it in the fridge.
    You can also add a squeeze of lemon juice to help prevent the basil from turning a brownish color. If you want to take it a step further, you can blanch the basil leaves before preparing your pesto to prevent any discoloration.

Nutrition

Calories: 244kcal | Carbohydrates: 2g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 263mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 457IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg