Are you tired of the same old pesto? Imagine a version that’s richer, nuttier, and just a touch more indulgent. Enter the walnut pesto recipe—a savory spin on the beloved classic! This pesto recipe with walnuts adds depth of flavor, making it perfect for pasta, sandwiches, or even as a dip. Let’s bring some gourmet flair to your kitchen in under 15 minutes!
Walnut Pesto Recipe
Cuisine: ItalianDifficulty: Easy6
servings10
minutes5
minutes180
kcalThis walnut pesto recipe is a nutty, rich twist on the classic basil pesto. Made with toasted walnuts, fresh basil, and parmesan, it’s perfect for pasta, sandwiches, and more!
Ingredients
1 cup walnuts, lightly toasted
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/3 cup grated parmesan cheese
2 cloves garlic
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 tablespoon nutritional yeast (for a vegan version)
Directions
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant. Be careful not to burn them. Let them cool.
- Blend Ingredients: In a food processor, combine the basil, toasted walnuts, garlic, parmesan (or nutritional yeast), lemon juice, salt, and pepper. Pulse until coarsely chopped.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency.
- Taste & Adjust: Adjust seasoning if needed. Add more lemon juice for brightness or a touch more salt for depth.
- Serve or Store: Use immediately or store in an airtight container in the fridge for up to one week.
Notes
- For an even deeper flavor, use roasted garlic instead of raw garlic.
- Add a splash of pasta water if using the pesto on pasta to create a creamy sauce.
Tips for fresh Walnut Pesto
- Toast the Walnuts: Toasting enhances their natural oils and adds a richer flavor to the pesto.
- Fresh Basil: Use the freshest basil leaves possible for the most vibrant flavor.
- Vegan Option: Replace parmesan with nutritional yeast for a cheesy, dairy-free alternative.
- Storage Tip: Freeze any extra pesto in ice cube trays for quick portions that can be thawed as needed.
Recipe Variant
Sun-Dried Tomato & Walnut Pesto: For a richer flavor, blend in 1/4 cup of sun-dried tomatoes (packed in oil) along with the other ingredients. This adds a tangy sweetness that pairs perfectly with crusty bread.
FAQ
Absolutely! Try pine nuts, almonds, or pecans for different flavor profiles.
It will keep for up to one week in an airtight container. For longer storage, freeze it in ice cube trays.
Yes! Simply substitute parmesan cheese with nutritional yeast for a delicious vegan pesto.
Short pasta shapes like fusilli or penne work best as they hold the pesto sauce well.
If you enjoyed this walnut pesto recipe, you’ll love our Cottage Cheese Flatbread Recipe—perfect for dipping into any extra pesto you have on hand!
This walnut pesto recipe is the perfect blend of creamy, nutty goodness with that classic basil punch. Whether tossed with pasta, spread on sandwiches, or used as a dip, it’s a game-changer. Next time you’re craving something rich yet simple, whip up this pesto and watch your dishes transform!
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