If you're a fan of classic basil pesto but want to try something new, walnut pesto is the recipe you didn't know you needed. Creamy, nutty, and packed with flavor, this unique pesto recipe swaps pine nuts for walnuts, giving it a richer, earthier taste. The best part? You can whip it up in under 10 minutes with just a handful of ingredients.
Unlike store-bought pesto, homemade walnut pesto is completely customizable. Don't love raw garlic? Leave it out or sauté it first for a milder flavor. Want a creamier spread? Blend in a little extra olive oil. Once you start making your own pesto at home, you'll never want to go back to the jarred kind again!
Why You'll Love This Walnut Pesto
- Budget-friendly: Walnuts are much more affordable than pine nuts.
- Versatile: Use it as a pasta sauce, sandwich spread, or dip.
- Flavor-packed: Nutty, savory, and simply delicious.
- Make-ahead friendly: Stays fresh for weeks if stored properly.
Ingredients You'll Need (and Why)
- Walnuts: Toasted walnuts bring a deep, nutty flavor. Roasting enhances the taste and makes the pesto less bitter.
- Garlic (optional): Adds sharpness, but can be left out or lightly roasted if you prefer a milder flavor.
- Parmesan cheese: Provides a salty, umami punch that balances the walnuts.
- Olive oil: Blends everything into a smooth, creamy sauce. Use good-quality extra virgin olive oil for the best flavor.
- Sea salt: Enhances all the other flavors.
How to Make Walnut Pesto
Toast the walnuts: Preheat oven. Spread walnuts on a baking sheet and toast for 8-10 minutes, shaking halfway through. Let cool slightly.
Blend the ingredients: Add walnuts, garlic (if using), Parmesan, and some of olive oil to a food processor.
Adjust consistency: Pulse until blended, then drizzle in more olive oil until you reach your desired texture: smooth for a spread, or slightly chunky for pasta.
Taste and season: Add sea salt as needed.
Serving Ideas
- Swirl into soups like tomato or minestrone for extra richness.
- Toss with hot spaghetti, penne, or fusilli or other pasta dishes.
- Spread on toasted sourdough and top with goat cheese and roasted veggies.
- Use as a dip for fresh crudités.
Frequently Asked Questions
Yes! Spoon it into ice cube trays, freeze, and then transfer to a freezer bag. Thaw individual portions as needed.
Bitterness usually comes from un-toasted walnuts or too much raw garlic. Toasting the walnuts and balancing with enough Parmesan and olive oil helps.
Absolutely. Just skip the Parmesan and replace it with nutritional yeast for a cheesy flavor.
It's the easiest method, but you can also use a mortar and pestle for a rustic texture.
Add more olive oil for a looser sauce, or more walnuts/cheese for a thicker spread.
Do you have an allergy, are you looking for substitutions, or do you have other questions about this recipe? Ask ChatGPT to alter the recipe for you:
Walnut Pesto
Equipment
- food processor
Ingredients
- 1 cup walnuts
- 1 clove garlic (optional)
- ½ cup Parmesan cheese (grated)
- 4 tablespoon olive oil (extra virgin, plus more if needed)
- sea salt (to taste)
Instructions
- Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8-10 minutes, shaking once.
- Add toasted walnuts, garlic (if using), Parmesan, and 2 tablespoons olive oil to a food processor. Blend until combined.
- Slowly drizzle in more olive oil until the pesto is smooth and creamy.
- Taste and adjust with salt. Store in a clean jar with a thin layer of olive oil on top.
Video
Notes
- Always cover the pesto with a thin layer of olive oil before storing, it will keep longer.
- Always use a clean spoon to take out the pesto.
- Store in the refrigerator for up to 2 weeks or freeze in ice cube trays for longer storage.
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