Basil Pesto

Basil Walnut Pesto

Basil Walnut Pesto is a bright, nutty, salty, garlicky sauce that is delightful spread on a slice of warm bread, tossed with fresh pasta noodles, drizzled across sliced mozzarella and tomatoes, or spooned over a bowl of creamy risotto.

Although basil is usually grown in the summer, it’s fairly easy to find in large bunches at the grocery store any time of year. And while many pestos use pine nuts, I find walnuts are cheaper and more accessible. (Store the walnuts in your freezer for up to a year or in the refrigerator for up to three months.) In addition to basil and nuts, you’ll just need a few simple items: Parmesan cheese, fresh garlic, extra virgin olive oil and salt.

If you don’t have a food processor, you can make the basil walnut pesto in a blender. The food processor has a wider bowl compared to the narrow jar of a blender, so I find the processor is easier to work with. This is the food processor that I have and love: Cuisinart 13-cup Processor. I also use my food processor for things like Baba Ganoush, Hummus, Cilantro Lime Sauce, Avocado Salsa Verde, Summer Gazpacho, even Homemade Pie Crust, so I highly recommend one if you’re in the market 🙂

Basil Walnut Pesto


  • 2 ounces fresh basil leaves
  • 1/4 cup walnuts or pine nuts
  • 1/3 cup grated Parmesan cheese
  • 1-2 cloves garlic
  • 2/3 cup extra virgin olive oil
  • 1/2 teaspoon salt


  1. Place all ingredients in the bowl of a food processor. Process until well-combined and bright green (under-mixed pesto will look chunky and yellow). Taste and adjust salt. Enjoy!

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours