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Walnut Basil Pesto

Walnut Basil Pesto: Short pulses protect texture; garlic in oil belongs in the refrigerator. Follow the quantities, method and troubleshooting below. Original home formulation; not kitchen-tested. Times are estimates; image is illustrative.

Last updated

Walnut Basil Pesto

Short pulses protect texture; garlic in oil belongs in the refrigerator.

Illustrative walnut basil pesto

The short version

Walnut Basil Pesto: Short pulses protect texture; garlic in oil belongs in the refrigerator. Follow the quantities, method and troubleshooting below. Original home formulation; not kitchen-tested. Times are estimates; image is illustrative.

Prep
15 min
Cook
0 min
Total
15 min
Serves
6 servings (about 1 cup)

Ingredients

6 servings
  • 2 cups loosely packed fresh basil leaves, washed and dried
  • 1/2 cup shelled walnuts
  • 1/3 cup olive oil
  • 1/3 cup finely grated Parmesan
  • 1 small garlic clove
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt, or to taste
View list

Instructions

  1. 01

    Prepare the ingredients. Dry basil thoroughly. Measure walnuts, oil, cheese and lemon. This walnut version is distinct from the existing basil-and-pine-nut pesto.

  2. 02

    Pulse briefly. Pulse walnuts and garlic in a processor. Add basil, oil and lemon and pulse just until combined; stop before the mixture heats up.

  3. 03

    Finish and refrigerate. Stir in cheese and taste for salt. Toss with freshly cooked pasta off the burner, using pasta water to loosen as needed. Keep refrigerated, use within 3–4 days or freeze promptly; do not store this garlic-and-oil mixture at room temperature.

Larry’s rule: Short pulses protect texture; garlic in oil belongs in the refrigerator.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Walnut Basil Pesto

What it is

Walnut Basil Pesto is a sauce recipe rooted in Italian home cooking. This version makes 6 servings (about 1 cup) in 15 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: prepare the ingredients, then pulse briefly, then finish and refrigerate. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 cups loosely packed fresh basil leaves, washed and dried — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1/2 cup shelled walnuts — supports the dish's balance, texture and regional character.
  • 1/3 cup olive oil — builds the savory foundation and carries flavor through the dish.
  • 1/3 cup finely grated Parmesan — contributes salt, richness and structure; its moisture and temperature affect the finish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat slowly, loosening only as needed before combining with the finished dish.

What to serve with it

  • Toss with the pasta shape named in the recipe, using pasta water to bind.
  • Use as a base only where its texture and seasoning fit the finished dish.

Ways Larry changes it up

Swaps, shortcuts and regional versions of walnut basil pesto.

Serving and substitutions

Short pulses protect texture; garlic in oil belongs in the refrigerator. Follow the measured recipe first; substitutions change texture and timing. Review all ingredients for allergies. Serve rice as a main, bread and salad alongside a main, and sauces in quantities suited to the dish.

Preparation and storage

Refrigerate perishable ingredients promptly and use cooked leftovers within 3–4 days at 40°F or below. Reheat cooked leftovers throughout to 165°F; cold salads and yogurt bowls are served cold, not claimed to reheat well.

Walnut Basil Pesto: common questions

Can I replace walnuts with pine nuts?
That makes a different pesto; use the linked pesto alla genovese recipe for its own ingredient balance. Both versions require checking nut and dairy allergies.
How long does walnut basil pesto take?
Allow 15 min. These are estimated home-cooking times, not measured kitchen-test results. Follow the texture and doneness cues in the steps.
Can I scale this recipe?
Use the serving control to adjust ingredient amounts. A larger batch does not automatically cook in the same pan or time; use appropriate equipment and check doneness.
Can I prepare it ahead?
Refrigerate perishable ingredients promptly and use cooked leftovers within 3–4 days at 40°F or below. Reheat cooked leftovers throughout to 165°F; cold salads and yogurt bowls are served cold, not claimed to reheat well.

Did you make this?

Rate Walnut Basil Pesto — real votes from real cooks only.

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Questions Larry gets asked

Can I replace walnuts with pine nuts?
That makes a different pesto; use the linked pesto alla genovese recipe for its own ingredient balance. Both versions require checking nut and dairy allergies.
How long does walnut basil pesto take?
Allow 15 min. These are estimated home-cooking times, not measured kitchen-test results. Follow the texture and doneness cues in the steps.
Can I scale this recipe?
Use the serving control to adjust ingredient amounts. A larger batch does not automatically cook in the same pan or time; use appropriate equipment and check doneness.
Can I prepare it ahead?
Refrigerate perishable ingredients promptly and use cooked leftovers within 3–4 days at 40°F or below. Reheat cooked leftovers throughout to 165°F; cold salads and yogurt bowls are served cold, not claimed to reheat well.

Sources & further reading

Sources support technique or safety guidance, not a claim that this formulation was kitchen-tested.

Share or cite this recipe

Last updated

Written recipe guidance, not a measured Test Kitchen result. Photos may illustrate the dish; they do not establish that a batch was tested. Only recorded experiments in the Test Kitchen count as measured comparisons. Sources and evidence labels.

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