Basil and Walnut Pesto

Jump To Recipe by Liz Thomson May 16, 2024 This post may contain affiliate links.

This basil and walnut pesto is a delicious sauce made with just 5 simple ingredients. This is a budget friendly alternative to pine nut pesto with all the same delicious flavor!

Homemade pesto is a great way to elevate a basic box of pasta and it’s surprisingly easy to make. When basil is in season, it grows quickly and it’s easy to find bundles of fresh basil at the grocery store and the farmers market. (If you have any growing in your backyard, you know how quickly it can double in size!) This homemade walnut pesto is a great way to use it! I adapted this recipe from America’s Test Kitchen and the walnuts made a perfect substitute for the pine nuts.

I like this recipe because walnuts are much more affordable than pine nuts, but you still get a great, nutty flavor. To enhance the flavor even more, you can gently toast the walnuts in a skillet over medium heat for 2-3 minutes. I’ve made it with raw walnuts or with toasted walnuts and it’s delicious both ways. The toasted walnuts add a slightly stronger nutty flavor.

Ingredients & Substitutions

Basil– You need plenty of fresh basil for this recipe. You’ll need about 4oz total. Once you remove the stems, you should be left with about 3oz — or enough to fill two cups when gently packed.
Walnuts– As I mentioned, you can toast the walnuts for a stronger flavor, but raw walnuts work just fine. You can substitute for pine nuts if you want to make a more traditional pesto.
Olive oil– Be sure to use a high quality olive oil. I recommend California Olive Ranch olive oil.
Garlic– I added one fresh clove but a pinch of garlic powder or a 1/4 teaspoon minced garlic can be substituted if necessary.
Parmesan cheese- Be sure to use real Parmesan cheese, not the stuff that comes in a can. I like to buy a block of Parmesan, then I add 1 1/2 oz in the food processor to grate it. Remove it from the food processor and continue to blend the remaining ingredients.

How to Keep Pesto Bright Green

If you want the pesto to remain bright green, blanch the leaves before blending. To do this, bring a small pot of water to a boil. Add the basil leaves and cook for 5-10 seconds. Use a slotted spoon to remove the leaves and transfer to a clean kitchen towel. Gently pat dry. This step isn’t necessary for taste, but it does help the pesto retain its vibrant green color. If you don’t mind your pesto turning dark greek after blending, you can skip this step.

How to Store Leftover Pesto

Place prepared pesto in a small glass container and cover with an additional one tablespoon olive oil. Refrigerate for up to two days or freeze for up to one month. If you do plan to store leftovers, blanching the basil will help it remain a vibrant color.

Ways to Use Homemade Pesto

Obviously, this sauce is delicious on top of your favorite pasta but it’s also delicious on flatbread, mixed into a quinoa salad, or blended into cottage cheese to make a healthy pesto dip.