Best Homemade Basil Walnut Pesto From Your Garden

From My Garden to My Kitchen

Every year I look forward to basil season.

It is always incredibly satisfying walking outside with a pair of kitchen scissors, snipping off handfuls of fragrant basil leaves, and bringing them straight into the kitchen. It feels like one of the simplest pleasures of summer.

This year, though, my basil almost didn’t make it.

I started my basil from seed during the late winter, carefully tending the tiny seedlings until it was finally warm enough to plant them outside. They were growing beautifully, and I couldn’t wait to start cooking with them.

Then we were hit with what felt like a once-in-a-lifetime hailstorm.

The hail absolutely destroyed my basil plants. After spending months growing them, I honestly wasn’t sure I’d have much of a harvest at all.

Thankfully, I found a couple healthy basil plants at a local nursery. They quickly took off and eventually became full, beautiful bushes overflowing with fragrant leaves. Before long I was harvesting armfuls of basil and wondering what to make first.

The answer came almost immediately: pesto.

I’ve always loved basil pesto because it’s amazing how just a handful of fresh ingredients can become something so rich, vibrant, and full of flavor. It tastes like summer in a jar!

Traditionally, pesto is made with pine nuts, but one day I came across a version using walnuts instead. Since I almost always have walnuts in my pantry for sourdough banana bread and baking, it made perfect sense. Not only are walnuts easier to find, but they add a rich, earthy flavor that pairs beautifully with fresh basil.

Now this recipe has become one I’ll make again and again every summer.

Why You’ll Love This Homemade Basil Walnut Pesto

• Ready in about 10 minutes.
• Budget-friendly because walnuts are often less expensive than pine nuts.
• Perfect for preserving an abundance of basil.
• Freezes beautifully.
• Packed with fresh garden flavor.
• Extremely versatile.
• Great for beginner cooks.
• Naturally gluten-free.

Ingredients You’ll Need

Before you begin, gather these fresh ingredients.

Fresh Basil

Fresh basil is the star of this recipe. Look for bright green leaves without brown spots. Garden basil offers the best flavor, but store-bought basil works wonderfully too.

Walnuts

Walnuts give this pesto a rich, slightly earthy flavor that’s absolutely delicious. They’re also much easier to find and often more affordable than pine nuts.

For even deeper flavor, lightly toast the walnuts before blending.

Parmesan Cheese

Freshly grated Parmesan melts into the pesto much better than the pre-shredded variety and gives the sauce a richer texture.

Garlic

Fresh garlic provides the bold, savory bite that makes pesto so irresistible.

Olive Oil

A good-quality extra virgin olive oil helps create a smooth, silky consistency while adding its own wonderful flavor.

Lemon Juice

A squeeze of fresh lemon brightens the pesto and helps balance the richness.

Salt & Pepper

Simple seasonings that bring all of the flavors together.

How to Make Homemade Basil Walnut Pesto

Making pesto couldn’t be easier.

1. Add the basil, walnuts, garlic, Parmesan cheese, lemon juice, salt, and pepper to a food processor or high-powered blender. I personally cannot say enough good things about my Ninja blender!
2. Add about two tablespoons of the olive oil and pulse a few times until everything begins breaking down.
3. With the machine running, slowly drizzle in the remaining olive oil until the pesto becomes smooth and creamy.
4. Pause several times during blending to scrape down the sides with a rubber spatula. This helps everything blend evenly and prevents large chunks from being left behind.
5. Taste and adjust the seasoning if needed.

That’s it!

Fresh pesto is one of the quickest recipes you can make, but the flavor tastes like something that took far longer.

How to Store Basil Walnut Pesto

Pesto stores surprisingly well, making it perfect for meal prep.

Refrigerator

Transfer the pesto to a glass jar or airtight container. These 8 oz Ball Jars work perfectly for this! Pour a thin layer of olive oil over the surface before sealing to help reduce oxidation. Store in the refrigerator for up to one week.

Freezer

Freeze pesto in ice cube trays until solid, then transfer the cubes to a freezer-safe bag. Frozen pesto keeps for about three months and makes it easy to thaw only what you need.

Flavor Variations

One of my favorite things about homemade pesto is how customizable it is.

Try one of these variations:

• Toast the walnuts before blending.
• Swap walnuts for pine nuts.
• Add crushed red pepper flakes.
• Blend in a fresh jalapeño.
• Use roasted garlic instead of raw garlic.
• Try a garlic-infused or lemon-infused olive oil.
• Mix in spinach for a milder flavor.
• Replace some of the basil with radish greens.
• Add parsley for an herbaceous twist.
• Sprinkle in extra Parmesan for a richer sauce.

Ways To Use Your Homemade Basil Walnut Pesto

If you are looking for delicious ways to use your fresh homemade basil walnut pesto, here are some ideas for you. Baste roasted chicken, put a little in homemade alfredo sauce to make pesto alfredo, or even use as a sauce over homemade crust for the perfect pizza. These dinner options will surely be a hit!

Healthy roasted chicken with turmeric and fresh herbs

creamy homemade alfredo sauce from scratch

the best homemade pizza crust

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