Homemade basil-walnut pesto

basil-walnut pesto

This is a classic recipe for a famous Italian sauce. However, I use walnuts instead of pine nuts. The Italian nuts give my children a metallic taste in the mouth and I heard many people have this problem. Walnuts are safer and they’re great for your health. If you don’t like nuts, just skip this ingredients and add more cheese.

Homemade pesto can last for many weeks and make eating even more pleasant. Pesto is rich in healthy fats and you know exactly what ingredients you put in there. No added sugars and preservatives. Keep it in a freezer for 3 months or in a fridge for 5 days. You can warm it up in a microwave for 15 seconds before serving.

Homemade basil-walnut pesto

Homemade pesto is incredibly easy to make and it tastes much better than store-bought pesto. It's perfect to add to pasta, salads, dishes, fish and meat. You can even use it as a dip. The walnuts add an extra flavor to this creamy sauce. If you don't use nuts, you should add parmesan.

Course Lunch & dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 143 kcal


  • 1000 ml basil leaves
  • 3 garlic cloves, peeled
  • 125 ml walnuts, toasted
  • 125 ml parmesan cheese
  • 1 lemon zest
  • 5 ml red pepper flakes
  • 125 ml olive oil
  • 5 ml black pepper, cracked
  • 10 ml salt


  1. Take a Vitamix blender, add all ingredients except olive oil to the bowl. Pulse for a minute. The mixture should be completely smooth and very creamy. It should have a bright green color.

  2. Add olive oil and pulse several times until the olive oil is blended into the mixture. The sauce should look like a paste. If the sauce is very thick, add 15 ml of olive oil. Pulse several times. 

  3. Repeat the last step until you reach the desired consistency. Season with salt and pepper and enjoy!