Go Back
Walnut pesto

Walnut Pesto

A rich and nutty twist on classic pesto, made with fresh basil, walnuts, Parmesan, garlic, and olive oil. Perfect for pasta, bread, or roasted veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 200 g
Course: Condiment, Sauce
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 60 g Walnuts lightly toasted for extra flavor
  • 50 g Fresh basil leaves
  • 50 g Grated Parmesan cheese
  • 2 cloves Garlic
  • 100 ml olive oil
  • Juice of ½ lemon
  • Salt & pepper, to taste

Equipment

  • 1 Food processor or blender
  • 1 Spatula
  • 1 Jar for storage

Method
 

  1. Toast walnuts in a dry pan for 3–4 minutes until fragrant (optional). Let cool.
  2. Place basil, walnuts, Parmesan, and garlic in a food processor. Pulse until coarsely chopped.
  3. Add lemon juice, salt, and pepper. With the motor running, slowly drizzle in olive oil until smooth and creamy.
  4. Taste and adjust seasoning as needed.
  5. Transfer to a clean jar. Store in the fridge for up to 1 week.

Notes

💡 Tip: For a vegan version, replace Parmesan with nutritional yeast.
💡 Serving ideas: Toss with pasta, spread on toasted bread, or drizzle over roasted vegetables.