How to Make Walnut Pesto

Made with basil, Parmesan, Pecorino, walnuts, and a hint of nutmeg, this pesto is creamy and versatile. It’s perfect for pasta, sandwiches, or as a topping for roasted vegetables, and it comes together in just 10 minutes.

Pesto comes from Genoa in northern Italy, and its name (pestâ) means “to pound” or “to crush.” It’s all about the traditional method of using a mortar and pestle to grind the ingredients into a smooth, flavorful sauce.

The classic version—Pesto Genovese—is made with fresh basil, olive oil, pine nuts, Parmesan, and Pecorino cheese. But there are plenty of great variations out there. You can use different greens like parsley, spinach, or rocket, and swap out the pine nuts for walnuts, almonds, or even pistachios. Pesto rosso, for example, mixes basil with tomatoes and almonds for a richer flavor.

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This walnut pesto is a simple spin on the original, with earthy walnuts taking the place of pine nuts. It’s versatile and works on everything from pasta and fish to roasted potatoes and salads. You’ll end up with about 350 ml of sauce—enough to take your next meal to new heights (and also to leave you wanting more).

How to Make Walnut Pesto

Prepare the Ingredients

1. Peel and Crush the Garlic: Use a mortar and pestle to crush the garlic cloves with sea salt until it forms a paste. If you don’t have a mortar and pestle, finely mince the garlic and mash it with the salt using the back of a spoon.
2. Wash and Dry Basil Leaves: Rinse the basil under cool water and pat dry with a clean kitchen towel. Ensure the leaves are free of moisture to prevent a watery pesto.

Combine Ingredients

3. Add the Basil Leaves: Gradually add the basil leaves to the mortar, crushing them until they release their oils and form a green paste. (Alternatively, use a food processor, pulsing in short bursts.)
4. Incorporate the Cheeses: Add the Parmesan and Pecorino cheeses to the mixture and continue crushing or pulsing until smooth.
5. Add Walnuts and Nutmeg: Toss in the walnuts and a pinch of nutmeg, crushing or blending until well integrated. The texture should be slightly coarse but uniform.

Finish with Olive Oil

6. Drizzle in Olive Oil: Slowly add the olive oil while stirring continuously to emulsify the pesto. The consistency should be smooth but not overly runny. Adjust the amount of oil if necessary to reach your desired texture.

Tips for Success

• Using a Mortar and Pestle: Traditional pesto has a more textured, rustic feel when made this way. Crush ingredients in small batches for best results.
• Food Processor Option: If time is short, a food processor works well, but pulse gently to avoid overheating the basil, which can alter its flavor.
• Ingredient Substitutions: Don’t have walnuts? Swap for almonds, cashews, or the traditional pine nuts. Each nut gives a unique flavor profile.
• Oil Quality Matters: Use a high-quality, cold-pressed olive oil for a rich, aromatic pesto.
• Cheese Choice: Parmesan adds nuttiness, while Pecorino gives a sharper, saltier edge. Adjust ratios to your taste.

Storing and Serving

• Refrigeration: Store in an airtight container, covering the surface with a thin layer of olive oil to prevent oxidation. Keeps for 3–5 days in the fridge.
• Freezing: Freeze in small portions (e.g., ice cube trays) for up to 3 months.
• Serving Ideas: Toss with pasta, spread on sandwiches, drizzle over grilled vegetables, or swirl into soups.

Recipe Notes

• Ensure all ingredients are at room temperature for easier mixing and better consistency.
• If the pesto is too thick, add a small splash of pasta water when serving.
• Adjust salt only after mixing, as the cheeses contribute significant saltiness.

How to Make Walnut Pesto

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4.9 from 7 reviews

• Author: Tamara Novakovic
• Total Time: 15 minutes
• Yield: 1 cup 1x

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Description

Made with basil, Parmesan, Pecorino, walnuts, and a hint of nutmeg, this pesto is creamy and versatile. It’s perfect for pasta, sandwiches, or as a topping for roasted vegetables, and it comes together in just 10 minutes.

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Ingredients

Units USM Scale 1x2x3x

2 cloves garlic

1/2 teaspoon sea salt

3 cups (150 g) fresh basil leaves

1/2 cup (50 g) Parmesan cheese, grated

1/4 cup (30 g) Pecorino cheese, grated

1/3 cup (50 g) walnuts (or substitute with another nut, e.g., almonds or pine nuts)

7 tablespoons (100 ml) olive oil

A pinch of nutmeg

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Instructions

Prepare the Ingredients

1. Peel and Crush the Garlic: Use a mortar and pestle to crush the garlic cloves with sea salt until it forms a paste. If you don’t have a mortar and pestle, finely mince the garlic and mash it with the salt using the back of a spoon.
2. Wash and Dry Basil Leaves: Rinse the basil under cool water and pat dry with a clean kitchen towel. Ensure the leaves are free of moisture to prevent a watery pesto.

Combine Ingredients

3. Add the Basil Leaves: Gradually add the basil leaves to the mortar, crushing them until they release their oils and form a green paste. (Alternatively, use a food processor, pulsing in short bursts.)
4. Incorporate the Cheeses: Add the Parmesan and Pecorino cheeses to the mixture and continue crushing or pulsing until smooth.
5. Add Walnuts and Nutmeg: Toss in the walnuts and a pinch of nutmeg, crushing or blending until well integrated. The texture should be slightly coarse but uniform.

Finish with Olive Oil

6. Drizzle in Olive Oil: Slowly add the olive oil while stirring continuously to emulsify the pesto. The consistency should be smooth but not overly runny. Adjust the amount of oil if necessary to reach your desired texture.

Tips for Success:

• Using a Mortar and Pestle: Traditional pesto has a more textured, rustic feel when made this way. Crush ingredients in small batches for best results.
• Food Processor Option: If time is short, a food processor works well, but pulse gently to avoid overheating the basil, which can alter its flavor.
• Ingredient Substitutions: Don’t have walnuts? Swap for almonds, cashews, or the traditional pine nuts. Each nut gives a unique flavor profile.
• Oil Quality Matters: Use a high-quality, cold-pressed olive oil for a rich, aromatic pesto.
• Cheese Choice: Parmesan adds nuttiness, while Pecorino gives a sharper, saltier edge. Adjust ratios to your taste.

Storing and Serving:

• Refrigeration: Store in an airtight container, covering the surface with a thin layer of olive oil to prevent oxidation. Keeps for 3–5 days in the fridge.
• Freezing: Freeze in small portions (e.g., ice cube trays) for up to 3 months.
• Serving Ideas: Toss with pasta, spread on sandwiches, drizzle over grilled vegetables, or swirl into soups.

Notes

Ensure all ingredients are at room temperature for easier mixing and better consistency.

If the pesto is too thick, add a small splash of pasta water when serving.

Adjust salt only after mixing, as the cheeses contribute significant saltiness.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Condiment
• Method: Mixing
• Cuisine: Italian

Nutrition

• Serving Size: 2 tbsp
• Calories: 105
• Sugar: 0.2g
• Sodium: 145mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0.4g
• Protein: 2g
• Cholesterol: 6mg