Walnut Basil Pesto Recipe

Walnut Basil Pesto Recipe. www.thecottagemama.com

I’ve always loved pesto, but my husband…..not so much. He thinks the taste is a little strong and never seems to excited when dinner involves pesto. I decided to try my hand at making my pesto with walnuts instead of pine nuts to mellow and the flavor and I have to say that it was a big success!

This recipe is very simple and fairly inexpensive, especially if you grow your own basil like we do. You can make just enough for one meal or make a bunch and freeze it to use later. If you like pesto, I think you’ll really enjoy the earthiness that the walnuts bring to this recipe. Give it a try and let me know what you think.

Walnut Basil Pesto Recipe. www.thecottagemama.com

Walnut Basil Pesto Recipe. www.thecottagemama.com

Just gather up your ingredients and you’re ready to roll!

Walnut Basil Pesto Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • ½ cup walnuts
  • 6 cloves of garlic, chopped
  • 6 cups fresh basil leaves
  • ½ lemon
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1½ cups olive oil
  • 1 cup Parmesan cheese
  1. Place the Parmesan cheese in the food processor and process for 30 seconds.
  2. Add walnuts and garlic to food processor and process for 30 seconds to 1 minute.
  3. Add in basil, the juice of half a lemon, salt and pepper.
  4. With the food processor still on, stream in the olive oil until the pesto reaches your desired consistency. You may use a little more or less olive oil.
  5. Use immediately for a spread or a sauce on pasta. Or store in the refrigerator or freezer to use at a later time.

Walnut Basil Pesto Recipe. www.thecottagemama.com

Walnut Basil Pesto Recipe. www.thecottagemama.com

Walnut Basil Pesto Recipe. www.thecottagemama.com

Walnut Basil Pesto Recipe. www.thecottagemama.com

I hope you like the new recipe card I have on the blog now. It should make printing and using recipes much easier.

Walnut Basil Pesto Recipe - The Cottage Mama.

Have a great day!

Like this post? Want even more?
Sign up below and receive all my tutorials, recipes and updates directly in your email inbox.


  1. Hi! Can this be frozen for three months? Also, once thawed, what is the shelf life if stored in the refrigerator?
    Your new website looks beautiful! It’s easy to read, visually appealing, and inspires me to be creative! 🙂

    • SharpiePen says

      Hi, Elena

      You can indeed freeze pesto for three months. Once out, the shelf life is rather short because the basil oxidizes — maybe a day or so, unless you pour an oil coat on as I state below for freezing.

      The ratios here are great, but depending on your basil, you probably will want to use a little less oil (may 1/4 cup less). Then when you put your pesto in whatever container you are freezing in, use the excess to pour a thin coat on top. Cap and freeze. The oil prevents the basil from oxidizing while frozen.

  2. Amanda Collier says

    Just made a batch! It’s great, and gorgeous! Popped it into my silicon muffin tin to freeze for this fall and am going to go get more parm to make another two batches! This was really easy and my house smells amazing. I was wondering if you had an idea of how long this might last in the freezer. I’m vacuum sealing it after it’s frozen and sticking the half cup portions in the deep freeze.