This Walnut Pesto offers a delightful twist on classic basil pesto. Made with toasted walnuts, garlic, olive oil, and freshly shredded Parmesan, it’s rich, nutty, and perfect tossed with pasta or spread on toast.
Basil pesto is a favorite pasta topping for many, but when basil isn’t available this toasted walnut pesto delivers similar bright, savory satisfaction. The toasted nuts lend depth and a toasty aroma that complements garlic and Parmesan beautifully.
A little of this pesto goes a long way. It’s excellent tossed with freshly cooked pasta, stirred into warm potatoes, or spread over toasted Italian bread as a simple appetizer. The texture is slightly coarse and pleasantly grainy, giving a satisfying bite and lots of flavor from the walnuts and cheese.
How to make walnut pesto:
- Place walnuts in a small skillet and toast over low heat for 3–4 minutes, stirring occasionally to prevent burning.
- Combine the toasted walnuts, garlic, and a pinch of sea salt in a food processor.
- Pulse until the walnuts are finely ground but not turned into a smooth paste.
- With the processor running, slowly drizzle in the olive oil until the mixture comes together.
- Transfer the walnut mixture to a bowl and fold in the shredded Parmesan cheese.
- Serve tossed with pasta or spread on crostini or warm bread.
Do you have to toast the walnuts?
No, toasting is optional, but it does enhance the flavor. Toasting releases the walnuts’ oils and adds a warm, nutty note that elevates the pesto.
Can you freeze this pesto?
Freezing is not recommended for this particular pesto. It’s best enjoyed fresh or stored in the refrigerator for up to 3 days.
Can you make a double batch?
Yes — the recipe scales easily. Just be sure your food processor has enough capacity to handle the larger volume.
Other homemade sauce recipes you may enjoy:
- Creamy Mushroom Sauce
- Hatch Green Chile Sauce
- Homemade Pasta Sauce
- Homemade Pizza Sauce
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Walnut Pesto
How to Video
What You’ll Need
- 1 cup walnuts
- 2 garlic cloves
- pinch salt
- ¼ cup olive oil
- ¼ cup Parmesan cheese, finely shredded from the block
How to Make It
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Heat a small skillet over low heat. Add the walnuts and toast for 3–4 minutes, then remove from heat.
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Place the walnuts, garlic, and salt in a food processor. Pulse until the walnuts are finely crushed but not a paste.
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With the processor running, slowly drizzle in the olive oil until combined.
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Transfer the mixture to a bowl and stir in the Parmesan cheese.
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Serve immediately with pasta or refrigerate until ready to use.
Suggested Equipment
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Mixing bowls
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Skillet
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Food processor
Notes
*For tips and frequently asked questions, refer to the full recipe post.
Nutrition
Calories: 226kcal
Carbohydrates: 4g
Protein: 4g
Fat: 23g
Saturated Fat: 3g
Polyunsaturated Fat: 10g
Monounsaturated Fat: 9g
Cholesterol: 4mg
Sodium: 74mg
Potassium: 98mg
Fiber: 1g
Sugar: 1g
Vitamin A: 40IU
Vitamin C: 1mg
Calcium: 58mg
Iron: 1mg