Basil Walnut Pesto is a variation of the classic Italian pesto sauce. It comes together in under 10 minutes using a few simple ingredients like fresh basil leaves, parmesan cheese, walnut, and extra virgin olive oil.

Basil and walnut pesto is very fragrant and has a nutty and slightly sweet taste.

The main difference between basil and walnut pesto and classic pesto is the type of nuts used. Traditional pesto uses pine nuts, while basil and walnut pesto use walnuts. Basil walnut pesto is also generally lighter in color than classic pesto.


  • ▢2 cups fresh basil leaves (packed)
  • ▢¼ cup walnuts
  • ▢2 garlic cloves (peeled)
  • ▢½ teaspoon salt
  • ▢½ teaspoon freshly cracked black pepper
  • ▢¼ cup grated parmesan cheese
  • ▢1 teaspoon lemon juice
  • ▢¼ cup extra virgin olive oil (divided, plus more if needed)


  • Add basil leaves, walnuts, garlic, salt, black pepper, parmesan cheese, lemon juice, and 2 tablespoon olive oil to the jar of a food processor.
  • Blend until a finely chopped mixture forms.
  • While the food processor is running, begin drizzling the remaining olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.
  • Scrape the sides of the jar a few times while blending.
  • Taste test for salt and add more if required.
  • Pesto is ready to use immediately, otherwise, store it in an airtight container in the fridge for up to a week. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.