Walnut pesto

    10 min

    A quick and easy walnut and basil pesto to top your pasta.

    616 people made this

    Serves: 4 

    • 125g (4 oz) fresh basil leaves
    • 175g (6 oz) chopped walnuts
    • 4 cloves garlic, peeled
    • 2 tablespoons freshly grated Parmesan cheese
    • 250ml (9 fl oz) olive oil
    • salt and pepper to taste

    Prep:10min  ›  Ready in:10min 

    1. In a food processor, blend together basil leaves, nuts, garlic and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

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    Reviews in English (466)


    I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file.  -  14 Oct 2007  (Review from Allrecipes US | Canada)


    This was incredibly good! I arranged boneless chicken breasts in a 9x13 dish. I coated each breast with the pesto and then layered sliced tomatos on top. Sprinkled on shredded mozzarella and baked. So good!  -  07 May 2007  (Review from Allrecipes US | Canada)


    The proportion of ingredients were perfect! And its a relief to know that the more affordable walnut can be used instead of the rather expensive pine nut without casualty. Thanks.  -  27 Aug 2001  (Review from Allrecipes US | Canada)