Walnut Pesto Recipe

This walnut pesto recipe is a vibrant, fresh, and delicious summer pasta sauce. Simple ingredients of fresh basil, Parmigiano-Reggiano, olive oil, garlic, and walnuts in place of traditional pine nuts easily come together in this versatile sauce. Jarred pesto can be expensive, but also lacks the delicate flavor of homemade pesto sauce. Fresh, basil walnut pesto is much cheaper to make, and it tastes better, too.

I grow a lot of garden basil in the summer. Trader Joe’s has big plants for sale for $3 and I can’t resist buying a new one every couple of weeks to stick somewhere in my garden. You can read more about basil here. Basil is great in and on so many of the dishes I make in the summer, but nothing beats the herby flavor of pesto! This walnut pesto is so fast and easy, you can pretty much make it while waiting for the water to boil for the pasta. It’s a favorite in our house during the summer when we have an abundance of basil. (This post was originally published on July 31, 2011)

What is pesto?

Pesto is a traditional Italian dish from Northern Italy. Genoa gets the credit for this delicious concoction. The word “pesto” means “to crush or pound”. Hence the similarity to the word “pestle”. The pestle is the object used to crush seeds, nuts or herbs. The authentic and traditional method to make pesto is with a mortar and pestle. I’m all for traditional methods, but it’s just not super practical.

Because it’s so much faster and easier, I use a food processor. While there can be other types of pesto, like this one made with Sundried Tomatoes and Pistachios, the pesto we’re most familiar with is Pesto alla Genovese, or what we know as “basil pesto”. In addition to basil, pesto requires a good quality Parmigiano-Reggiano, olive oil, and garlic. This recipe veers from a traditional basil pesto recipe by substituting walnuts for pine nuts.

Why walnuts?

While classic basil pesto uses pine nuts, this version substitutes walnuts for the pine nuts. Some of you might need an alternative to pine nuts due to allergies, while others might have difficulty finding pine nuts at your local grocery store. There is the cost factor as well. At last check, pine nuts were over $24 a pound, compared to walnuts at $7.00 a pound. If you don’t use pine nuts very often, walnuts are a great cost-effective substitute!

Cheese substitutions 

If you can’t find Parmigiano-Reggiano, look for pecorino romano cheese, or a good quality parmesan cheese.

What course is pasta?

While we tend to think of pasta as an entire meal in America, pasta in Italy is served before the main meal. The pasta course is referred to as “primo piatti” or first plate. The pasta course is served after the antipasto, and before the “secondo piatti“. A typical second course would be this Pollo al Limone or Porchetta. Here’s a guide to a traditional Italian meal structure.

Can you make this walnut pesto recipe dairy free?

Sure! You can certainly omit the Parmigiano-Reggiano when you make pesto, but then you’ll have pistou. (Read on)

What is the difference between pistou and pesto?

The French or Provençal version of pesto is called “Pistou“. Pistou is usually added into soups just before serving, for a little blast of flavor. Pistou is a little different, in that it doesn’t usually include nuts, or cheese. This Mediterranean Soup with with pistou is perfect when the weather turns colder. Pistou is also vegan.

How to freeze pesto

To save your summer basil, make pesto or pistou. Freeze the fresh pesto in silicone ice cube trays, then place the cubes inside abfreezer bag for use later in the season. Pesto should last 3-4 months in the freezer. 

What can you do with pesto?

Besides putting it on pasta, pesto is great on Pizza, in Grilled Caprese Panini, Caprese Pasta Salad, or tossed with Quinoa Salad. For a low carb version, toss with spaghetti squash or zucchini noodles.

How is pesto made?

The traditional way pesto is made is with a mortar and pestle. For a truly authentic version, you can use one. There will be a difference in texture and taste, but I like the ease and speed of the food processor.

What’s the best type of pasta to use for walnut pesto pasta?

Of course you can always use your favorite pasta shape, but fusilli, gemelli, penne, or rotini are good options as they have lots of nooks and crannies to catch the sauce. 

How to make pasta with pesto creamy

On a recent trip to Tuscany, we took the opportunity to eat as much pasta as possible! The Italian version of “fast food” can be a slice of pizza, a panino or a visit to a pasta bar. I love watching as they toss the pasta with the pesto and slowly add a ladle of pasta water. Magically the pesto sauce becomes so creamy!

When incorporating any sauce with pasta, you probably already know to reserve some pasta water to add to the sauce. Pesto is one of those sauces that definitely becomes more creamy when some of water is added. You’ll want to reserve about a cup of the pasta water, just before draining. While you can toss it back into the pot you made it in, I notice that the cooks use shallow skillets, which I think helps meld the sauce and the pasta better. Divide between six plates and garnish with more fresh cheese.

Ingredients for this walnut pesto recipe

• fresh basil leaves 
• fresh garlic cloves
• walnut halves
• Extra virgin olive oil
• ​Parmigiano Reggiano​
• Kosher salt ​
• Black pepper​

How to make walnut pesto

• Coarsely chop, then toast the walnuts in a dry skillet over medium heat just until the they are lightly toasted.
• In the bowl of a food processor fitted with blade, process basil leaves, and chopped walnuts with a few pulses.
• With food processor running, add chopped garlic, and slowly drizzle olive oil in a steady stream, stopping to scrape down the sides of the bowl.
• Add cheese, and pulse for a few seconds, taste and adjust seasoning, adding black pepper and kosher salt if necessary.
• Bring a large pot of salted water to a boil. 
• Add pasta and cook a minute or two LESS than al dente. You do not want to over-cook the pasta as you will finish cooking it on the stove with the sauce. Just before draining pasta, reserve about 1 cup of pasta water.
• Return the pasta to the pot or a small skillet. Over medium-low heat, toss the pasta with some of the sauce and a small ladle of the pasta water. 

• Gently stir the pasta and swirl the pan until the sauce is incorporated, adding more pesto and pasta water until the sauce is creamy and smooth.Store any leftover pesto in an airtight container the refrigerator, covered with a thin layer of olive oil on top of the pesto, for up to a week.