Basil Pesto with Walnuts



Serving size

2 tablespoons
<30 minutes

Basil pesto can easily be multplied and will keep well, refrigerated, for about a week.

Basil Pesto with Walnuts


3 Tbsp Water
1/2 lemon yields Lemon juice
3 Tbsp. Olive oil
2 clove Garlic, raw (chopped)
3 Tbsp. Walnuts, shelled
4 cup leaves, whole Fresh basil
4 Tbsp. Parmesan cheese (grated)
1/4 tsp. Salt


Place the water, lemon juice, olive oil, garlic, walnuts, basil, parmesan and salt in a blender or mini chopper.

Puree until smooth.

If pesto is too thick, add water 1 Tablespoon at a time until desired consistency is reached.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Traditionally basil pesto calls for pine nuts.  However, they can be a bit difficult to find at times and expensive.  Using an alternative nut works great and walnuts are a perfect choice. They are similar to pine nuts and are a bit sweet but also are creamy when blended.

One key to making your pesto blend easily is to put the liquid ingredients in the bottom of the blender first.  The liquid blends into a puree first and then the remaining ingredients are pulled downward and blend easier.

"The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January."

Michael Perry