Basil Walnut Pesto is a quick, fresh, and flavorful condiment you’ll want to keep on hand all week long. It’s made with simple ingredients; herbs, nuts, parmesan, and olive oil but together they turn into something bold and delicious!
Homemade Pesto is the best!
This pesto comes together in minutes with the help of a food processor. Fresh basil is the star, with parsley adding a light, earthy note. Walnuts give it a deep nuttiness that balances the sharp parmesan and garlic. Lemon zest and juice brighten everything up, making the sauce taste fresh and lively.
A drizzle of olive oil ties it all together, giving the pesto a silky, spoonable texture. Spread it on sandwiches, toss it with pasta, or swirl it into soups, this is one of those sauces that makes simple meals feel special.
🩷 xo, Ana
Ingredients notes
- Basil leaves – Fresh basil is the star here. Use leaves only (stems can make the pesto a little bitter). Loosely pack them into your measuring cup.
- Parsley leaves – Adds a fresh, earthy flavor that balances the basil. Flat-leaf parsley works best, but curly parsley is fine too.
- Walnuts – Toasting the walnuts brings out their nutty flavor. Just a few minutes in a dry skillet is all you need.
- Parmesan – Freshly grated parmesan melts into the pesto for a salty, savory kick. Avoid pre-shredded cheese, which doesn’t blend as smoothly.
- Red onion – Just a touch adds sharpness. You can swap for shallot if you prefer a milder taste.
- Garlic cloves – Smash them before blending so they break down easier. Raw garlic gives the pesto a bold punch.
- Lemon zest & juice – They brighten the flavor and keep the pesto from tasting too heavy. Freshly squeezed juice makes a big difference.
- Olive oil – Use a good-quality extra virgin olive oil for the best taste. Add more or less depending on how thick or smooth you like your pesto.
How To Make Basil Walnut Pesto
Start by toasting the walnuts until lightly golden (about a minute). Keep moving them so they don’t burn. This step really brings out their flavor.
Add the basil, parsley, walnuts, parmesan, onion, garlic, lemon zest, and lemon juice into your food processor. Pulse a few times until everything looks finely chopped.
With the machine running, slowly pour in the olive oil. Keep going until the pesto looks smooth and creamy.
Taste it, then season with salt and black pepper. Sometimes just a pinch more lemon juice or parmesan makes it perfect.
Transfer to a jar and keep it ready in the fridge, it’s the easiest flavor boost for busy days.
Ana’s Recipe Tips
- Toasting the walnuts makes a big difference since it warms up the oils and brings out the flavor, Don’t skip it!
- For a smoother pesto, add more olive oil a tablespoon at a time.
- Use freshly grated parmesan for the best texture and flavor.
- If you want a milder onion flavor, rinse the chopped red onion in cold water before adding it in.
- Storing: Keep your pesto in an airtight jar in the fridge for up to 5 days. Press a thin layer of olive oil on top to keep it from browning. For longer storage, freeze in small portions; ice cube trays work perfectly, then transfer the cubes to a freezer bag for up to 3 months.
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Print Recipe
Basil-Walnut Pesto
Equipment
- Food processor
Ingredients
- 2 cups loosely packed basil leaves
- 1 cup loosely packed parsley leaves
- ¼ cup chopped walnuts - toasted
- ⅓ cup grated parmesan
- 1 Tablespoon chopped red onion
- 2 garlic cloves - smashed
- 1 teaspoon lemon zest
- 2 Tablespoon lemon juice
- 6 Tablespoons olive oil - or more according to taste
- salt & black pepper to taste
Instructions
- Pulse parsley, basil, walnuts, parmesan, shallots, garlic, zest, and lemon juice in a food processor until chunky. With machine running, drizzle in oil; process until smooth. Season pesto with salt and pepper.
Notes
- Toasting the walnuts makes a big difference since it warms up the oils and brings out the flavor, Don’t skip it!
- For a smoother pesto, add more olive oil a tablespoon at a time.
- Use freshly grated parmesan for the best texture and flavor.
- If you want a milder onion flavor, rinse the chopped red onion in cold water before adding it in.
- Storing: Keep your pesto in an airtight jar in the fridge for up to 5 days. Press a thin layer of olive oil on top to keep it from browning. For longer storage, freeze in small portions; ice cube trays work perfectly, then transfer the cubes to a freezer bag for up to 3 months.
Private Notes
Nutrition
Pesto Recipe FAQs
Yes! Pine nuts, almonds, or pecans all work well in place of walnuts.
The parsley balances the strong basil flavor, but you can make it with just basil if that’s what you have.
Yes, it freezes beautifully. Just portion it into small containers or ice cube trays and drizzle a little olive oil on top before freezing.
When a recipe says “loosely packed basil,” it means you don’t need to cram the leaves tightly into the measuring cup. Just wash and dry the basil, remove the leaves from the stems, and gently place them into the cup until it’s full. Let them sit naturally with some air space in between—don’t press down hard or squish them in. Think of it as a light scoop rather than a packed measurement.
I hope you like this recipe as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! 🩷 xo, Ana