Fresh Basil Pesto with Walnuts
This post may contain affiliate links to my favorite tried-and-true products. When you make a purchase, I receive a small commission at no additional cost to you. I only recommend what I use.
This fresh basil pesto recipe is made with walnuts, extra virgin olive oil, garlic, lemon juice, and salt. It’s quick, easy, freezer-friendly, and ready in 5 minutes!
While fresh basil pesto sauce is traditionally tossed with pasta or roasted spaghetti squash, it’s just as delicious as a dip, spread, or spooned over roasted veggies, salads, and eggs. Just like Italian gremolata, it’s a simple way to add fresh herbs and bold flavor to everyday meals, with minimal effort.
This version is made without pinenuts, using walnuts instead for a more affordable option. It’s naturally dairy-free if you skip the Parmigiano-Reggiano (I promise you won’t even miss it). It can even be made nut-free to make it allergy-friendly.
Why Make Fresh Basil Pesto at Home?
- Homemade pesto is healthier than store-bought – Made with real, whole ingredients, and no inflammatory oils or unnecessary additives.
- Ready in 5 minutes
- Freezer-friendly for easy meal-prep
- Versatile – use it as a sauce, dip, or spread.
Nutrition Notes From A Health Coach
Fresh basil is rich in vitamin K and beneficial plant compounds, while walnuts provide plant-based omega-3 fats. Extra virgin olive oil adds anti-inflammatory antioxidants, making this a simple and delicious way to support heart health.
Basil Pesto Ingredients
- FRESH BASIL – This recipe uses 5 ounces. It looks like a lot, but it blends down.
- RAW WALNUTS – A budget-friendly alternative to pine nuts with a warm, nutty flavor. For a creamier version, try my Cashew Pesto Recipe. Omit for nut-allergies.
- GARLIC – Fresh is best, but garlic powder works too. If you can’t eat garlic, but want the flavor, Garlic Infused Olive Oil won’t upset your digestion.
- EXTRA VIRGIN OLIVE OIL –Use a fresh, high-quality oil for the best flavor.
- GRANULATED ONION – Adds subtle umami flavor, which is especially helpful if you omit the cheese. Don’t use fresh onions in pesto—they’re too strong and watery.
- LEMON JUICE –Adds brightness, balances any bitterness, and helps reduce oxidation.
- PARMIGIANO-REGGIANO – Traditional, but optional. It adds umami flavor and protein, but I usually leave it out.
How to Make Fresh Basil Pesto
This easy pesto recipe comes together in just a few minutes using a food processor.
STEP 1. OPTIONAL – BLANCH FOR LONGER STORAGE
If you plan to store the pesto for several days, briefly blanch the basil (and garlic, if desired) in boiling water for 30–60 seconds, then rinse with cold water and pat dry with paper towels. This helps preserve the bright green color.
If serving immediately, skip this step.
STEP 2. PROCESS THE WALNUTS
Blend the walnuts, garlic, salt, granulated onion, and cheese (if using) in a food processor until finely ground.
STEP 3. ADD BASIL & LIQUIDS
Add the basil, lemon juice, and olive oil. Blend until smooth, scraping down the sides as needed.
STEP 4. ADJUST & STORE
If desired, add more olive oil for a thinner consistency. Serve immediately or store in a sealed glass container with parchment pressed directly on top to minimize air exposure.
👉 Full ingredient amounts and detailed instructions are in the recipe card below.
Tips for Best Results
I’ve been making fresh basil pesto for years. Here are a few tips and tricks I’ve learned.
BLANCHING
Basil naturally oxidizes once blended. However, blanching the leaves for 30-60 seconds helps preserve the bright green color. This is a helpful trick if you plan to store the pesto in the refrigerator for a few days.
I also recommend blanching the garlic if raw garlic is too much for you. It reduces the sharpness of the flavor, making it milder. Blanch the basil and the garlic in the same pot to save time.
STORING FRESH BASIL
If you can’t make the pesto the same day that you go to the store, put the basil container in a closed paper bag and store it on the top shelf of your fridge. This keeps it cool, so it won’t wilt, but insulates it from the cold air to prevent it from going bad (if it’s dark and glossy, it got too cold—toss it).
Pesto Storage
Properly stored, fresh basil pesto keeps its flavor and vibrant color for days.
Refrigerator: Keep in an airtight glass container for up to 1 week. Press a piece of parchment paper directly on top, or cover with additional olive oil to reduce air exposure and oxidation.
Freezer: In a freezer-safe container for up to 3 months. Souper Cubes have individual serving sizes that make this really easy.
How to Use Basil Pesto
Pesto is traditionally served with pasta, but the opportunities for enjoyment are endless!
- Mix it with eggs for breakfast
- Smear it on toast
- Serve as a dip with crackers or veggies
- Make pesto salmon or chicken
- Use it in place of salad dressing
- Swirl it into soups for a burst of fresh herby flavor
FAQs
Traditionally, pesto is made by blending fresh basil, pine nuts, Parmigiano-Reggiano, garlic and extra virgin olive oil with a little salt. This recipe uses walnuts instead of pine nuts for a more affordable option and adds lemon juice for brightness and granulated onion for umami.
Nope. Pat it dry with paper towels so it’s not soaking wet, but the residual water emulsifies with the oil, creating a very creamy, rich texture once blended.
This is an absolutely delicious pesto. I did double it and freeze the other half… We just pulled it out of the freezer, and it’s just as good as the first time we made it. Highly recommend! – Dori L.
Fresh Basil Pesto with Walnuts
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Dairy-Optional, Gluten-Free, Keto, Low-Carb, Vegan-Option
Description
This fresh basil pesto with walnuts is a simple twist on traditional pesto—made without pine nuts and easily dairy-free. It’s bright, herby, freezer-friendly, and ready in 5 minutes with just a handful of real ingredients.
Ingredients
5 ounces fresh basil, leaves removed from stems
1 large clove garlic (or 1/4 teaspoon garlic powder)
1/4 cup walnuts
1/4 teaspoon fine mineral salt
1/4 teaspoon granulated onion
1-2 (1-inch) cubes Parmigiano-Reggiano (optional)
1/4 cup extra virgin olive oil
Lemon juice from 1/4 lemon
Instructions
- (Optional) For brighter color and longer storage, blanch the basil (and garlic, if desired) in boiling water for 30–60 seconds. Rinse with cold water and gently pat dry with paper towels.
- Add the walnuts, garlic, salt, granulated onion, and Parmigiano-Reggiano (if using) to a food processor. Process until finely ground, about 10-15 seconds.
- Add the basil, olive oil, and lemon juice. Blend until smooth, scraping the sides as needed.
- Serve immediately, or transfer the pesto to a small, airtight glass container. Press a piece of parchment paper directly on top if storing.
- Refrigerate for up to one week or freeze up to 3 months.
Equipment
Notes
- Omit the cheese for a vegan and dairy-free pesto.
- Replace walnuts with pumpkin seeds or hemp seeds for a nut-free version.
- For a creamier texture, try my Cashew Pesto instead.
Super easy to whip up and oh-so tasty!! Not to mention all readily available ingredients, score!! I didn’t have enough basil to make the giant batch I was dreaming of, but luckily I stashed a little in the freezer for future date! I’m already looking forward to it!!
This is an absolutely delicious pesto. I did double it and freeze the other half… We just pulled it out of the freezer, and it’s just as good as the first time we made it. Highly recommend!
Thank you, Dori. I’m so glad you were able to enjoy it twice!