Over the years I have made pesto every which way; with pine nuts, with walnuts, with lemon, without lemon, adding cheese, no cheese, and the list goes on and on. I finally found that THIS Basil Pesto Recipe is my absolute favorite! The walnuts are a little heartier than a traditional pine nut, the lemon is a must (for color and flavor) and the extra virgin olive oil adds it own layer of flavor. You are absolutely going to love this recipe. It is the perfect way to enjoy fresh basil!

Every summer I plant basil, just in a pot, on my patio. And every summer I have an overwhelming abundance of basil. More than I could ever use by randomly plucking a few leaves for my pasta. That is where this Basil Pesto Recipe comes in handy. It is a great way to use up all that fresh basil, making sure it doesn't go to waste. Extra Bonus… it freezes really well so you can have garden fresh pesto all winter long!
RELATED: If you want a smaller batch of pesto for one dinner, pop over to this recipe for Pesto Pasta. or Pesto Cream Sauce. Or if you make this recipe, give it a try in this delicious Pesto Lasagna Skillet Recipe.
[feast_advanced_jump_to]Listen To This Recipe
You can listen to the full recipe on the podcast “Let’s Make Dinner“. I share all the tips and tricks plus recipes to use your fresh pesto!
Why You Will Love This Pesto Recipe With Walnuts
- It is easy to make and ready in minutes.
- Only uses simple ingredients, most of which you probably have!
- Freezes perfectly for later use.
- It is a bright and healthy sauce.
- Great way to use up an excess of fresh homegrown basil.
What is Pesto?
If you have never had Basil Pesto, it is a traditional Italian sauce, made from fresh basil leaves. It is a blended herb sauce that is great on chicken, seafood, or pasta.
It has a strong flavor of basil mixed with a tartness of lemon and nuttiness from the olive oil and nuts.

Tips on growing a healthy, long lasting basil plant:
- As the basil plant grows pinch off a few of the new, tiny, itty-bitty leaves growing in the center of the larger leaves. This allows the plant to grow wider and bushier.
- Do not let your basil plant go to seed. As the plant grows taller and older it will form flowers at the top. Pluck those flower buds off, down to the nearest basil leaves. This will allow the plant to grow longer and not dry out.
- If your plant does flower at the top this is the time you can harvest most of the plant. Cut each stem towards the bottom; count up two or three leaf patterns and cut just above the second or third set of leaves. This will leave just enough plant to regenerate.
By tending and cutting your plant you will allow it to regrow 1, 2 , or even 3 times thru the summer! Giving you a ton of pesto for your freezer!
Walnut Pesto Recipe Ingredients
You only need a few simple ingredients to make fresh Basil Pesto.
Basil– lots of basil! You will need 5 cups of basil.
Garlic- lots of garlic too! The recipe calls for 7 cloves, which I know sounds like a lot but it adds amazing flavor. If you are nervous about what 7 cloves of garlic will taste like, dial it back to 4-5 cloves.
Extra Virgin Olive Oil – make sure you use extra virgin olive oil, it is the one with FLAVOR. Regular olive oil doesn’t have the bite that EVOO does. The EVOO is also the blending liquid for all the ingredients and makes your pesto saucy.

Lemon- The lemon has three jobs in the pesto; it keeps t he basil nice and green, it adds liquid to help blend the ingredients down, and it adds amazing flavor. I always say recipes need a “high note” (or an acid) and the lemon does the trick in this recipe!
Walnuts – Add a heartiness in texture to your pesto sauce. You can also sub toasted pine nuts for the walnuts, like I did in the You Tube Live Video.
Parmesan Cheese – Fresh grated parm is totally optional here. If I know that I am going to use my Pesto in a pasta recipe that already calls for a lot of parm I might skip it. But just use your tasting preference here.
How To Measure Basil
I am adding this section after I had a reader ask about measuring basil…
What is the best way to measure out 5 cups of basil? How many ounces is that? Seems a little ambiguous.
– Theresa, Reader and Pesto Maker
I couldn’t agree more, Theresa! I recently made pesto live on You Tube and when it came to measuring the basil I thought that stuffing it in a measuring cup is really a flawed system.
Also trying to weigh basil doesn’t seem practical.
So what I decided was the best, unscientific, method is using your hands lightly cupped together filled with basil = roughly about 1 cup. It worked great and my pesto turned out perfect!
How to Make Walnut Pesto
Pesto is truly a really easy sauce to make, and it is perfect during a hot summer when you don’t want to simmer or boil a sauce all day!
- Start by adding the nuts and garlic to a food processor or strong blender. Pulse about 20-30 times to start breaking them down.

- Add the basil, lemon juice, salt and parmesan cheese if using. Turn the processor on and begin to break down the basil.

- After about 10 seconds, start to slowly add the extra virgin olive oil through the feed tube on the top. Note- if you don’t have a feed tube you can add all the olive oil in the step above and it will work just fine.
Pro Tip: You may need to stop and scrape the sides to make sure everything gets blended together.
- Once it looks pretty smooth, open up the blender and give it a taste to see if you prefer more lemon or want more salt.
Walnut Pesto Recipe Tips
- Go ahead and make more pesto than you need, it freezes beautifully!
- Don't skip the lemon, it really brightens up the flavor of the pesto. It also helps the pesto keep its bright green color.
- Use extra virgin olive oil and not olive oil. The "extra virgin" olive oil is the one with amazing flavor.
- To measure the fresh basil lightly cup a handful of basil leaves, this will be roughly a cup.
- If your pesto looks too thick add a little more EVOO.
- If your pesto looks too thin, add more basil leaves, walnuts and or parmesan cheese. Then taste for seasoning.
- Give the pesto a taste before adding to pasta… customize the flavor to your liking; more garlic, more lemon, more salt??
How to Store Basil Walnut Pesto
Store your fresh basil pesto in the fridge in an airtight container for up to 1 week. You can also freeze your pesto so it can be used for longer!

Freezing Pesto With Walnuts
You can absolutely freeze homemade pesto! This recipe makes a large batch of fresh pesto so it is great to plan on freezing at least half the recipe.
- After making the fresh basil pesto recipe pour it into an ice cube tray- in 1 ½ tablespoon portions. Top each cube with a drizzle of extra virgin olive oil.
- Put the ice cube tray in the freezer.
- After a couple hours the pesto cubes will be frozen, pop them out and store them in a freezer safe bag.
- You can keep the cubes in the freezer for up to 6 months.
- Pull out the delicious homemade pesto 1, 2, or 8 cubes at a time to add to your recipes.

Using Walnut Basil Pesto
You can use fresh pesto in so many ways! Here are a few recipes to get you started:
- Pesto Pasta
- Pesto Lasagna Skillet
- Drizzle over a Caprese Salad (tomatoes and mozzarella).
- Serve as a sauce for grilled chicken.
- Drizzle over Roasted Fennel.
- Spoon over Crispy Oven Potatoes.
- Use as a dip for Roasted Shrimp.
- Make a salad dressing for an Italian Salad.
Other Great Basil Recipes

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Pesto With Walnuts
Equipment
Ingredients
- ⅓ cup Walnuts - – can sub pine nuts
- 7 Garlic Cloves
- 5 cups Fresh Basil Leaves - – see notes about measuring
- 1 cup Extra Virgin Olive Oil
- 4 tablespoon Fresh Lemon Juice
- 1 teaspoon Kosher Salt
- Pepper to taste
- **Optional ⅓ cup fresh grated parmesan cheese
Instructions
- In a food processor with the blade attachment, blend the nuts and garlic for about 20-30 pulses.⅓ cup Walnuts, 7 Garlic Cloves
- Add the basil, lemon juice, salt, and parmesan cheese (if using) to the walnut mixture.5 cups Fresh Basil Leaves, 4 Tbsp Fresh Lemon Juice, 1 tsp Kosher Salt, Pepper to taste, **Optional ⅓ cup fresh grated parmesan cheese
- Start the processor and slowly add the extra virgin olive oil through the feed tube until the pesto comes together and is blended smooth. Pro Tip: You may have to scrape the bowl down while you are processing to make sure that all the bits and pieces get blended in.1 cup Extra Virgin Olive Oil
- Fresh Basil Pesto can be stored in the fridge, in an air tight container, for about a week
Freezing Pesto
- Spoon 1½ tablespoon portions into each compartment of an ice cube tray. Top each cube with a little extra virgin olive oil.
- Place the tray(s) into the freezer and freeze for up to 12 hours until the cubes are frozen. Pop them out and store in a freezer safe bag, up to 6 months.
- You can use the frozen cubes 1, 2, or 8 at a time for your pastas, soups, side dishes and dips.
Recipe Tips and Notes:
For a smaller batch of pesto, good for one dinner, pop over to this recipe for Pesto Pasta! Or use some of this pesto in this recipe for Pesto Cream Sauce or Pesto Lasagna Skillet. Drizzle over Grilled Chicken or serve on Roasted Fennel for a great side dish! LISTEN TO THIS FULL RECIPE ON THE PODCAST “LET’S MAKE DINNER” . FIND AN AUDIO PLAYER HERE.




















































