10 Minute Homemade Basil Walnut Pesto Sauce Recipe
The last time I opened a jar of store-bought pesto it tasted like oily regret and I threw it out. So I came up with my own homemade basil walnut pesto sauce so I never make that mistake again! Real pesto is supposed to hit your palate with bright basil, sharp garlic, and a nutty richness. Not greasy green paste that feels inedible with mystery preservatives and a high price tag. The good news is you can make legitimately great pesto in less time than it takes to boil water and you can pronounce every ingredient in it! Here’s how to make an easy basil walnut pesto that is rich with a nutty flavor and wildly better than store-bought. Full printable recipe card below.
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What is Pesto Sauce?
Traditional pesto is made from fresh basil leaves, garlic cloves, extra virgin olive oil, grated parmesan cheese, and pine nuts. It is a versatile sauce frequently used in Italian cuisine on pasta and pizza. In the American culture, it is common to see pesto served on paninis, as a dipping sauce for mozzarella sticks, and on charcuterie boards.
Why This Recipe Works
This delicious sauce uses simple ingredients, is ready in just ten minutes, and can be used in a variety of ways. It is full of fresh herbs, garlic, creamy texture, and nutty flavor without the high price tag of pine nuts. Trust me, your family will think you spent all day making this classic basil pesto. Ever since I started making my own I have not bought it since!
Homemade Basil Pesto Ingredients
Making your own homemade pesto sauce is easier than you think! This fresh pesto sauce recipe only requires a handful of basic ingredients you may already have in your kitchen. Let me walk you through what I used and how easy this sauce is to make.
Fresh Basil – Basil is a key ingredient to developing the fresh flavor in this sauce. I find the best option for an abundance of basil is either using a basil plant (which is actually less expensive in my big box stores and can be planted to produce more) or my local H Mart international grocery store. In the summer months I grow my own in my garden but you can also find basil at the farmers market.
Walnuts – In lieu of traditional pine nuts which are frequently used in a classic pesto, I use walnuts in this recipe because they provide an earthy and nutty note to the sauce without the expensive price tag of pine nuts. In fact, in some parts of Italy walnuts are more commonly used in pesto than pine nuts. I buy my walnuts in bulk at Costco and keep them in the freezer until I need them to keep them from going rancid.
Garlic – While fresh garlic cloves work best here I have also used jarred garlic as well. I don’t recommend garlic powder as it tends to be a bit harsh, but you can use it in a pinch. Just adjust it down to 1/4 tsp.
Olive Oil – This is your liquid base and flavor carrier. It helps to blend the sauce and thin it out so it’s not just a basil paste.
Parmesan Cheese – I highly prefer the real deal here and not the jarred parmesan cheese that comes in the green container. However, you can use it in a pinch but the sauce will be quite a bit saltier because the green can is full of sodium and preservatives. For the best results, use fresh grated parmesan cheese or Parmigiano Reggiano. More often than not, I use the Parmigiano Reggiano from Costco because if you catch it on sale it’s really worth the splurge and it adds delicious flavor to sauces and pasta!
Lemon – I used fresh lemons to cut the richness and balance the sauce out with a bit of acidity. Fresh squeezed lemon juice is always better but the bottled version can be used if that’s all you have.
Water – A little bit of water helps to thin out the sauce without making it too oily with more olive oil. If you are using the sauce for pasta, I like to use reserved pasta water here. If you are not using it for pasta, tap water is fine also.
Salt and Pepper – A pinch of salt and pepper go a long way with the flavor.
Mixing
In my experience the best way to mix the sauce is with a high speed blender or food processor. I normally use the bullet attachment on my Ninja Foodi blender and it works perfectly! And the best part is, no chopping required!
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10 Minute Homemade Basil Walnut Pesto Sauce Recipe
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Gluten-Free, Keto, Vegetarian
Description
Fresh basil walnut pesto is an easy recipe that is ready in ten minutes and cuts the cost of overpriced pine nuts. This homemade pesto recipe is full of fresh herbs, garlic, creamy texture, and nutty flavor. This versatile sauce is perfect for your favorite pasta, pizza, dipping sauce, or as a sandwich spread. This simple walnut pesto is even better than the store-bought stuff and you can pronounce everything in it!
Ingredients
- 2 cup Fresh Basil packed
- 1/4 cup Walnuts
- 2 tsp Garlic minced (2 cloves)
- 5 tbsp Olive Oil
- 1/4 cup Parmesan Cheese
- 3 Lemon Wedges (juice from)
- 3 tbsp Water
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- In a food processer, blender, or bullet, add all ingredients.
- Blend until all ingredients are combined.
- If using for pasta, reserve pasta water and use for the 3 tablespoons of water.
Equipment
Notes
The more basil you use, the more bright green color it will have.
- Prep Time: 10 minutes
- Category: Sauce
- Method: No Cook
- Cuisine: American, Italian
Looking for more basil recipes? Try my creamy tomato basil garlic soup, summer lemon ricotta basil white pizza, or my Italian pepperoni pesto pasta salad.
Looking for more easy sauce recipes try my homemade Cajun Alfredo sauce, sweet and spicy Caribbean jerk sauce, homemade creamy coconut curry sauce, creamy parmesan white garlic pizza sauce, or my easy homemade Kung pao sauce.
Storage
The best way to store homemade walnut pesto is in the fridge in an airtight container for up to 5 days.
When to Make Basil Pesto
This super easy walnut basil pesto recipe is a quick and delicious sauce for pasta, pizza (you knew this was coming!), paninis, or as a dipping sauce. I know this will come as no surprise, but I use it on pizza the most because pizza is my favorite food 🙂 But this would also be a great recipe for a fast weeknight pasta dinner because you can whip it up in just ten minutes. You could also use it in the summer for backyard BBQs on pasta salad.
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