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Pesto sauce with walnuts is the perfect mix of fresh basil leaves, garlic cloves, and toasted walnuts all blended together. The nutty flavor from the walnuts brings something special to your everyday classic pesto.
This Basil Pesto Sauce with Walnuts will have your mouth watering in no time!
Plus, the bright green color makes any meal look extra fancy, even if you’re just hanging out in your sweatpants on a Tuesday night!
Pesto is a super versatile sauce because you can do so many things with it. Spread it on sandwiches, toss it with pasta, drizzle it on pizza, or even stir it into soup.
And let’s be honest—sometimes I just dip crackers in it for a quick snack. Another awesome thing is that you don’t need fancy stuff: it’s made from simple ingredients like fresh basil, olive oil, and cheese.
This sauce is ready in minutes, especially if you have a food processor. Just toss everything in, hit the button, and watch it turn into a bright green pesto that smells like a summer day.
Leftover pesto? No problem—storing it is a breeze, whether you keep it in the fridge or freeze it in pesto cubes.
Let’s get into the details of this pesto sauce with walnuts and see why it’s bound to become one of your favorite kitchen tricks!
Some of our other favorite SAUCES AND CONDIMENTS we have on our site include: Homemade Fresh Strawberry Sauce Recipe, Caramelized Coca Cola Onions Recipe, and Creamy Beer Cheese Dip Recipe.
WHY THIS RECIPE WORKS:
- Nutty Flavor Boost: Walnuts bring a sweet and slightly earthy taste that pairs perfectly with basil and cheese, giving your pesto a unique spin.
- Quick and Easy: With just a few simple ingredients and a couple of pulses in the bowl of a food processor, you have a delicious sauce.
- Healthy Fats and Bright Flavor: Between the extra virgin olive oil and walnuts, you get some beneficial unsaturated fats, and the basil keeps things light and fresh.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Fresh basil leaves
- Grated Parmesan cheese
- Extra virgin olive oil
- Walnuts
- Garlic cloves
- Salt and pepper
HOW TO MAKE PESTO SAUCE WITH WALNUTS:
- Combine the basil leaves, toasted nuts, and minced garlic in a food processor. Pulse several times until coarsely chopped.
- With the food processor running, slowly stream in the olive oil until the mixture is smooth and well combined.
- Add the grated Parmesan cheese and pulse a few times to incorporate.
- Season with salt and pepper to taste. Pulse again until everything is mixed evenly.
- Taste and adjust seasoning if necessary.
- Transfer the pesto to a jar or airtight container. If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE WALNUTS?
Nope!
You can definitely go with traditional pine nuts, pecorino romano cheese instead of Parmesan, or even sunflower seeds if you have a medically restrictive diet.
But trust me, walnuts add a nutty flavor that’s extra special.
CAN THIS BE MADE AHEAD?
Absolutely.
You can keep it in an airtight container in the fridge for a few days, or freeze it in an ice cube tray for up to a couple of months.
Thaw it when you’re ready to use, and you’ll have fresh pesto anytime.
ANY ADDITIONS?
Pesto has sooo many different uses and plenty of different ways to change it up.
- A splash of squeeze of lemon juice for a tangy twist.
- A tablespoon of nutritional yeast if you’re skipping the cheese for a vegan option.
- A handful of arugula or spinach for a “green on green” flavor boost (similar to arugula pesto recipes).
- A pinch of chili flakes if you like a spicy edge.
- Some pecorino romano cheese mixed with Parmesan for a sharper flavor.
- A swirl of cream or coconut milk to make it extra rich—great if you want a creamy texture.
- A tiny bit of flax seeds if you’re looking for more fiber (just don’t overdo it or the texture might turn gummy!).
- A drizzle of white wine for a grown-up version of homemade pesto recipe.
- Toasted pine nuts or almonds if you want a blend of different nut flavors.
- A handful of fresh herbs like parsley or cilantro for a fun herb mix.
ANY SUBSTITUTIONS?
You better believe it! I’ve got a great list here to get you started.
- Sunflower seeds or pumpkin seeds instead of walnuts if you have nut allergies.
- Arugula or spinach for part of the basil if you don’t have much basil on hand.
- Pecorino romano cheese in place of the Parmesan for a saltier, sharper taste.
- Avocado oil or grapeseed oil for the extra virgin olive oil if that’s what you have available.
- Lime juice instead of lemon for a citrusy spin—makes it feel more summery.
- Vegan pesto approach: skip the cheese altogether or use a vegan cheese alternative.
HOW TO STORE:
Refrigerator
Spoon your walnut pesto sauce into a jar or an airtight container.
To help maintain that vibrant green color, drizzle a thin layer of olive oil on top of the pesto to keep air out.
It’ll stay fresh for up to a week. If you see any dark spots, give it a stir, or gently remove that layer if it bothers you.
Freezer
If you want it to last longer, freezing is the best way to go. Use an ice cube tray or small containers to portion out the pesto.
Once frozen, pop the pesto cubes out and store them in a sealed bag.
This method lets you thaw just enough for a single meal.
Keep them frozen for up to two or three months—no food waste this way!
DANA’S TIPS AND TRICKS:
- Don’t Over-Process: When you’re blending, use medium heat in your mind—kidding! But seriously, be careful not to run the food processor too long.
- Taste as You Go: Feel free to add a pinch of salt or more cheese if you think it needs a boost.
- Toast the Walnuts: Lightly toast them in a pan over low heat until golden brown for that deeper, nuttier flavor.
- Use High-Quality Olive Oil: The flavor of extra virgin olive oil really shines here. Cheap oil can make your pesto taste bland or greasy.
- Check Freshness: If your basil leaves look droopy or have black spots, it might not give you that bright green color. Fresh is best!
- Think Beyond Pasta: This delicious sauce is amazing on pizza, sandwiches, roasted veggies, or even scrambled eggs.
Pesto Sauce with Walnuts is a classic basil pesto recipe upgraded with a walnut basil pesto twist.
You won’t want to go back to the store-bought pesto once you see how easy (and delicious) it is! Enjoy every spoonful.
If you like this recipe, you might also like:
Basil Pesto Sauce with Walnuts
Ingredients
- 2 cups fresh basil leaves packed
- 1/3 cup toasted walnuts
- 3 garlic cloves minced
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Combine the basil leaves, toasted nuts, and minced garlic in a food processor. Pulse several times until coarsely chopped.2 cups fresh basil leaves, 1/3 cup toasted walnuts, 3 garlic cloves
- With the food processor running, slowly stream in the olive oil until the mixture is smooth and well combined.1/2 cup extra virgin olive oil
- Add the grated Parmesan cheese and pulse a few times to incorporate.1/2 cup grated Parmesan cheese
- Season with salt and pepper to taste. Pulse again until everything is mixed evenly.Salt and pepper to taste
- Taste and adjust seasoning if necessary.
- Transfer the pesto to a jar or airtight container. If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation.
Notes
- Be careful not to run the food processor too long. You don’t want to emulsify the mixture.
- Feel free to add a pinch of salt or more cheese if you think it needs a boost.
- Lightly toast the walnuts in a pan over low heat until golden brown for that deeper, nuttier flavor.
- The flavor of extra virgin olive oil really shines here. Cheap oil can make your pesto taste bland or greasy.
- If your basil leaves look droopy or have black spots, it might not give you that bright green color. Fresh is best!
- This delicious sauce is amazing on pizza, sandwiches, roasted veggies, or even scrambled eggs.
Nutrition
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