This basil pesto with walnuts is fresh, aromatic, and wonderfully versatile. Made with Parmigiano Reggiano, extra virgin olive oil, lemon juice, and optional garlic, it takes only a few minutes to prepare and can be used with pasta, vegetables, eggs, meat, fish, sandwiches, and more.
Everyone has a favorite pesto recipe, and I’m not trying to reinvent this Italian classic. But pesto appears in so many of my recipes that it deserves a permanent place here.
This basil pesto with walnuts is a version I make very often. Walnuts are flavorful, rich in omega-3, easy to find, and an excellent alternative to traditional pine nuts. A little lemon juice adds brightness, while Parmigiano Reggiano gives the pesto its savory, salty depth. I sometimes include garlic and sometimes leave it out — it depends on how I plan to use the pesto.
Start with clean, dry basil
The most time-consuming part of making pesto is washing and drying the basil. After using a salad spinner, spread the leaves on a clean kitchen towel and allow them to dry completely.
A little lingering moisture won’t ruin your pesto, but very wet basil can dilute the flavor and consistency and may cause the pesto to spoil more quickly. Starting with dry leaves also helps the olive oil coat the basil properly.
Feel free to make it your own
I rarely make pesto exactly the same way twice, so consider this recipe a simple starting point. You can replace the walnuts with pistachios, almonds, macadamia nuts, or traditional pine nuts. You can also adjust the garlic, lemon juice, cheese, and olive oil according to your taste and the consistency you need.
Use less garlic for a milder, more versatile pesto, or leave it out entirely. For a looser pesto suitable for pasta, add a little more olive oil when serving.
This pesto is perfect for my Whole Roasted Cauliflower with Pesto. Simply delicious.
More pesto recipes
If you would like to experiment with other greens, check out these pesto recipes:
- Lacinato Kale Pesto, Your New Favorite Green Sauce
- Spinach and Walnut Pesto
- Easy Radish Greens Pesto
Basil Pesto with Walnuts
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 1 cup
- Category: Condiments
- Method: Food Processor
- Cuisine: Italian
- Diet: Gluten-Free
Description
This fresh and aromatic basil pesto with walnuts is made with Parmigiano Reggiano, extra virgin olive oil, lemon juice, and optional garlic. Use it with pasta, vegetables, eggs, meat, fish, or as a flavorful spread.
Ingredients
- 2 cups dry basil leaves
- 1/4 cup walnuts
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup extra virgin olive oil
- 1 teaspoon lemon juice
- 1 garlic clove, optional
- Salt and freshly ground black pepper, to taste
Instructions
- Add the basil, walnuts, and garlic, if using, to a food processor fitted with an S-blade. Process until finely chopped.
- Add the Parmigiano Reggiano, olive oil, and lemon juice. Pulse until everything is combined, stopping to scrape down the sides as needed.
- Taste and season with salt and freshly ground black pepper.
Notes
Wash and dry the basil thoroughly before making the pesto. Excess water can dilute the flavor and shorten its refrigerated life.
Feel free to replace the walnuts with pistachios, almonds, macadamia nuts, or pine nuts.
For a thinner consistency, add more olive oil as needed.
Store the pesto in an airtight glass container in the refrigerator. A thin layer of olive oil on the surface can help limit browning. Pesto can also be frozen in small portions.
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