Walnut pesto is a fresh, tasty spin on a traditional pesto made with pine nuts. It’s textural, vibrant, and quick and easy to throw together.
This walnut pesto recipe is an incredible appetizer, but it also makes a great topping for so many dishes. Think fish, pasta, chicken and steak! It’s excellent as an addition to salads and sandwiches, too.
You can use it as a dip or spread to make an appetizer, as well! No matter how you use it, you’ll be amazed at the zest it adds to everything it touches.
Our love for fresh pesto is endless, and this is another version you can’t skip. If you’re a pesto aficionado, I know you’re going to love this recipe.
Pesto is an incredible way to top your favorite proteins, as well as an excellent appetizer or spread. It’s low carb, low fat, and a clean, vibrant way to enjoy a blast of fresh flavor from herbs and spices.
Try my classic basil pesto and then compare it to this one – see which one you like more! Or, this parsley pesto is a vibrant addition to our pesto line-up too.
If you love pesto – or even if you’re new to this delectable dish, keep reading! We’re going to show you how to make it, where to use it, and all the best tips and tricks for perfect pesto, every time!
Walnut Pesto
Walnut pesto is fresh, vibrant and delicious just about anywhere you can dream up.
Why You’ll Love It
Walnut pesto is unique because pine nuts are technically a seed, though they are classified by the FDA as a tree nut. While pine nuts have a little more nutritional value, walnuts are a more interesting flavor and texture in pesto.
We love them both, and now you get to decide for yourself!
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Basil – Choose a fresh bundle, packed tightly for measuring.
- Walnuts – Generally found in the baking aisle of your local grocery.
- Minced garlic – Learn more about how to mince garlic here.
- Parmesan Cheese – Fresh grated cheese is always best. Learn how to grate cheese here.
- Salt
- Black pepper
- Extra Virgin Olive Oil
Variations
- Parsley – Sub the basil in this recipe with parsley for a parsley pesto.
- Red Pepper Flakes – Add a little heat.
- Pesto Rosso – Add sun dried tomatoes.
- Replace the Cheese – To keep it vegan you can substitute parmesan with nutritional yeast.
- Lemon – A squeeze of lemon juice adds a little zest.
How to Make
- Add all ingredients (except olive oil) to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
Tips
- This recipe makes approximately 3/4 cup of pesto.
- To keep your basil fresh, trim the stems and place in a jar or vase filled with water (much like you would for fresh flowers).
- Cover fresh basil loosely with a plastic grocery bag and store in the refrigerator to preserve freshness.
- Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Serving Suggestions
- Add to mashed potatoes or mashed cauliflower
- Top steak, chicken, seafood or porkafter preparing
- Brush onto chicken to make pesto chicken
- Make pesto dip
- Spread onto Crostini
- Add 2 tablespoons into artisan bread dough before baking
How to Store
- Room Temperature – This pesto can sit out at room temperature for up to two hours while serving. After that, it should be refrigerated to preserve freshness.
- Refrigerate – Transfer to an airtight container. Adding a layer of olive oil will prevent the basil from oxidizing. It will keep in the refrigerator for up to a week.
- Freeze – Pesto freezes well. Freeze pesto in an ice cube tray (or sheet pan) and then transfer to a freezer bag.
Frozen pesto keeps well for up to six months. Defrost the cubes in your fridge overnight, or stir the cubes directly into hot pasta for the easiest sauce.
Dietary Considerations
- Gluten Free
- Vegetarian
More Pesto Inspiration
Walnut Pesto Recipe
Ingredients
- 2 cups basil fresh, loosely packed
- 3 tablespoons walnuts
- 1 tablespoon minced garlic or 2-3 garlic cloves
- ¼ cup parmesan cheese fresh grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Add basil, walnuts, garlic, parmesan, salt and pepper to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
Julie’s Tips
- Add a few mint sprigs or a squeeze of lemon juice for an extra layer of bright flavor.
- To keep your basil fresh, trim the stems and place in a jar or vase filled with water (much like you would for fresh flowers).
- Cover the container loosely with a plastic grocery bag and store in the refrigerator to preserve freshness.
- Frozen pesto keeps well for up to six months. Defrost the cubes in your fridge overnight, or stir the cubes directly into hot pasta for the easiest sauce.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
