Walnut Pesto with Fresh Basil (10 Minutes)
This Walnut Pesto comes together in 10 minutes in a food processor and is one of the most accessible homemade pestos you can make. Walnuts are easier to find and more affordable than pine nuts, and they bring a richer, earthier, more complex flavor that makes this pesto with walnuts feel distinctly its own. Fresh basil, lemon juice, two kinds of cheese, garlic, and good olive oil round it out for a sauce that is deeply flavored, vibrant, and endlessly versatile. It is especially good in the fall when walnuts are freshest and summer basil is still lingering.
I love making this pesto with walnuts at the tail end of summer and into early fall when walnuts are coming into season and my garden basil is still going strong. There is something about the combination of the two that feels perfectly timed. Walnuts are also just a more practical nut for everyday cooking; easier to find, less expensive than pine nuts, and just as satisfying in a pesto. If you love pesto, you will also want to try my Traditional Genovese Pesto, Lemon Pesto, and Pistachio Pesto.
Ingredients
Walnuts bring a richer, earthier flavor than pine nuts; slightly more bitter and more complex, which gives this pesto with walnuts a rustic depth that pairs beautifully with pasta, grilled meats, and roasted vegetables. Fresh basil should be vibrant green with no black spots; if it is slightly wilted, soak the leaves in cold water for a few minutes to revive them. The lemon juice goes in last and keeps the sauce from feeling heavy; it brightens everything without overpowering the walnut flavor. Use real Parmigiano Reggiano and freshly grated Pecorino Romano; the combination of the two delivers the sharpness and richness that pre-grated cheese simply cannot.
Step by Step Instructions
- Add the walnuts, fresh basil leaves, garlic, and a pinch of kosher salt to the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped and well combined.
2. Add the Parmigiano Reggiano and Pecorino Romano and pulse again until evenly distributed.
3. With the processor running, slowly pour in the lemon juice in a steady stream, then follow with the olive oil. Continue processing until the pesto is smooth and creamy.
4. Taste and adjust seasoning; more salt, black pepper, or a touch more lemon juice as needed.
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Walnut Pesto with Fresh Basil (10 Minutes)
Equipment
- food processor
- Knife
- cutting board
- measuring spoons
- spatula
Ingredients
- 1 cup packed fresh basil leaves
- 1/2 cup chopped walnuts 75 g
- 1 clove garlic peeled
- 1 cup freshly grated Parmesan cheese 112 g
- 1/2 cup freshly grated Pecorino Romano cheese 50 g
- 7 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
Instructions
- Add the walnuts, fresh basil leaves, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.1 cup packed fresh basil leaves, 1/2 cup chopped walnuts, 1 clove garlic, 1/4 teaspoon kosher salt
- Pulse the ingredients until the basil leaves are finely chopped, and everything is well combined. At this stage, you want a coarse mixture.
- Add the grated Parmigiano Reggiano and Pecorino Romano cheeses to the mixture in the food processor.1 cup freshly grated Parmesan cheese, 1/2 cup freshly grated Pecorino Romano cheese
- Pulse the mixture again until the cheeses are evenly distributed and incorporated into the pesto.
- With the food processor running, slowly pour in the fresh lemon juice in a steady stream. This will help brighten up the flavors of the pesto.1 tablespoon fresh lemon juice
- While the food processor is still running, slowly stream in the extra virgin olive oil until the pesto reaches a smooth and creamy consistency. You may need to scrape down the sides of the bowl occasionally to ensure everything is well-mixed.7 tablespoons extra virgin olive oil
- Taste the pesto and adjust the seasoning if needed, adding more salt or pepper to suit your taste preferences. You can also add more olive oil if you prefer a thinner consistency. Use the pesto immediately, or transfer leftover pesto to an airtight container and store it in the refrigerator for up to a week. Enjoy it tossed with pasta, spread on sandwiches or as a flavorful topping for grilled meats and vegetables.
Wow! This walnut pesto was amazing. Didn’t have pecorino, so just used the parmesan. Super flavor! Used it as a spread on my veggie sandwich and in my pasta. I’ve made it heaps of times now. I hardly ever leave a review, but I thought I’d let others know how good this is.
Thank you so much for the kind note, Marissa! I love this recipe so much, and am glad you enjoyed it!