Go Back Email Link
–+ servings
A jar of basil walnut pesto with a spoon in it sits surrounded by fresh basil leaves, crunchy walnuts, and large chunks of cheese on a wooden surface.

Basil Walnut Pesto (Classic Italian Pesto with Walnuts)

Lindsey Neumayer
This classic walnut pesto recipe combines fresh basil, toasted walnuts, and aged parmesan for a budget-friendly twist on traditional pesto. Perfect for pasta, sandwiches, pizza, or as a dip, this walnut pesto delivers all the bold flavors you love about classic pesto while being more economical than versions made with pine nuts.
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Condiment
Cuisine American, Italian
Servings 8 ounces
Calories 113 kcal

Wanna save this recipe for later? 📬

I'll email this recipe post to you so you can have it for later!

Equipment

  • 1 food processor
  • 1 spatula or spoon
  • 1 storage jar

Ingredients
  

  • 35 g walnuts about 1/3 cup, toasted
  • 8 g garlic 2 medium cloves
  • 50 g parmesan cheese small chunks or freshly grated, about 1/3 cup
  • 100 g fresh basil leaves 2 packed cups
  • 50 g extra virgin olive oil 1/2 cup
  • 15 g fresh lemon juice about 1 tablespoon
  • kosher salt to taste
  • black pepper to taste

Instructions
 

  • Toast walnuts. Toast walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until lightly browned. Let cool completely.
    35 g walnuts
  • Combine walnuts and garlic. In a food processor, combine the cooled toasted walnuts and garlic. Pulse until finely chopped.
    8 g garlic, 35 g walnuts
  • Add cheese. Add parmesan cheese and pulse to combine.
    50 g parmesan cheese
  • Add basil and lemon. Add basil leaves and lemon juice. Pulse until roughly chopped.
    100 g fresh basil leaves, 15 g fresh lemon juice
  • Drizzle in oil. With the food processor running, slowly drizzle in the olive oil until the desired consistency is reached. You might not use all the oil, so just use as much as you need.
    50 g extra virgin olive oil
  • Season to taste. Season with salt and black pepper to taste.
    kosher salt, black pepper
  • Store. Store finished pesto in a jar topped with a layer of olive oil to keep it from oxidizing.

Nutrition

Serving: 1ounceCalories: 113kcalCarbohydrates: 2gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 101mgPotassium: 68mgFiber: 1gSugar: 0.3gVitamin A: 709IUVitamin C: 3mgCalcium: 102mgIron: 1mg
Did you make this?! 👀Let everyone know how it was! 💕
Keyword: al fresco, antipasto, dip, Italian, nuts, spread