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If you are drowning in fresh basil in your garden listen up, I’ve got just the thing. This is my fun twist on traditional pesto—with a zing of lemon and the earthy richness of walnuts. It’s bright, bold, and incredibly versatile.
Toss it with warm pasta, swirl it into a cold pasta salad, or spread it on a BLT or turkey sandwich for a fresh kick. One of my favorite ways to use pesto is to mix into ground turkey for burgers or meatballs—it adds the perfect pop of basil flavor. The possibilities really are endless with this summer-y staple!
😍 Why you will love my Lemony Basil Walnut Pesto
This flavor profile is vibrant, fresh, and a welcome departure from traditional pesto. The addition of lemon and walnuts gives it a bright, earthy twist that instantly elevates any dish. It’s incredibly easy to make ahead and stash in the fridge—ready for whatever comes your way! Case in point (true story): During an afternoon pool session, I was pondering what I could scrape together for dinner… I then remembered we had some of my yummy pesto leftover, so I tossed it with warm pasta, sprinkled Pecorino on top, and served it alongside greens from the garden. Dinner was served—with minimal effort & happy bellies!
🗒️ Ingredients
Basil – The star of the show. Basil brings a bright, herbaceous flavor with a touch of sweetness and peppery bite. Including the tender stems adds even more depth.
Walnuts – Earthy and slightly bitter, walnuts give the pesto a rich, nutty base. Roasting them enhances their flavor and adds warmth.
Garlic – Adds a sharp, aromatic punch that balances the richness of the nuts and cheese.
Lemon zest & Juice– Brings a burst of acidity and citrusy brightness that lifts the entire flavor profile.
Kosher salt – Enhances all the other ingredients and brings balance.
Black Pepper – Adds a gentle heat and subtle complexity.
Olive Oil– The silky, luxurious element that binds everything together. It smooths the texture and rounds out the flavors.
Parmesan cheese – Brings salty, umami-rich depth and classic pesto creaminess.
How to Make
Step 1:
🥣 Combine all ingredients in a food processor starting with ½ teaspoon of salt. Blend until smooth, scraping down the sides as needed.
Step 2:
🧂 Add more salt to taste, if needed
Step 3:
💦 Adjust the texture with a splash of water or extra olive oil if desired.
Tips & Tricks
Here’s a little trick I use: add an ice cube to the food processor before blending. It keeps the basil from warming up and losing its rich green color due to the heat from the motor. The ice cube might bounce around at first, but it’ll eventually break down and melt right into the pesto.
Is it necessary? Definitely not. Is it nice to know? Sure is!
🤲 Substitutions
No Basil? You could try Arugula for a Peppery and bold flavor, will have a similar taste to Basil. You could also try Kale, which will give you a slightly bitter, earthier taste. Note- you may want to blanch the Kale first.
No Walnuts? I would definitely use Pine Nuts as a substitution, as Pine Nuts are the nut used in a traditional pesto. You could also use cashews for a creamier, slightly sweeter option in this pesto.
Need a substitute for raw Garlic? You could try roasting the garlic first, which will give you a milder and sweeter flavor. You could also try Shallots, which will give you a softer, less pungent flavor, with a subtle sweetness.
Substitute for Olive Oil? You can easily avocado or Grapeseed oil for neutral and light oil options. You could also use a nut oil like Walnut oil for a deeper nutty flavor (I would use sparingly tho because of intensity).
No Parmesan Cheese? Pecorino Romano is an option that will give a Saltier, sharper flavor. I also recommend Grana Padano for a milder, sweeter taste. For a vegan option, you can use Nutritional yeast, which gives a cheesy umami flavor.
📓 Best Served- Ways to serve My Lemony Basil Walnut Pesto
- Toss with hot pasta & finish with some Parmesan.
- Use it as a spread on a BLT or make an otherwise boring turkey sandwich come to life!
- Mix into ground turkey burgers or meatballs for a zesty spin on tried and true favorites. The possibilities really are endless!
Common Questions/FAQs
Absolutely! While walnuts provide a lovely richness, you can experiment with other nuts. Pine nuts are a classic choice for pesto, or you could try almonds or cashews for a different flavor profile. Adjust the roasting time as needed for other nuts.
Roasting the walnuts is a recommended step! It deepens their flavor and gives the pesto a more complex, nutty taste. If you’re short on time, you can skip it, but you’ll notice a difference in the final product.
Fresh sweet basil is ideal for pesto. Look for vibrant green leaves without any wilting or black spots. If you’re growing your own, harvest it just before making the pesto for the freshest flavor.
While a food processor makes quick work of pesto, you can traditionally make it with a mortar and pestle. This method requires more effort but yields a wonderfully rustic texture. You can also finely chop all the ingredients by hand and then stir in the olive oil and cheese.
The recipe calls for the zest and juice from one medium lemon. This provides a bright, acidic counterpoint to the rich basil and cheese. You can adjust the amount to your taste; some prefer a more prominent lemon flavor.
Different brands of Parmesan cheese can have varying levels of saltiness, and individual taste preferences differ. Starting with less salt allows you to control the final seasoning and prevent the pesto from becoming too salty. It’s always easier to add more salt than to take it away!
The ice cube is an optional but fantastic trick to keep your pesto a vibrant green! The friction from the food processor can generate heat, which can oxidize the basil and dull its color. The ice cube helps to keep the basil cool, preserving its beautiful, fresh green hue. It will eventually break down and melt into the pesto.
Store homemade pesto in an airtight container in the refrigerator for up to 5-7 days. To prevent discoloration, pour a thin layer of olive oil over the top of the pesto before sealing the container. You can also freeze pesto in ice cube trays for longer storage; once frozen, transfer the cubes to a freezer-safe bag.
Pesto is incredibly versatile!
Toss it with your favorite pasta.
Spread it on sandwiches or toast.
Use it as a base for pizza.
Drizzle it over roasted vegetables or grilled chicken/fish.
Stir it into soups or scrambled eggs.
Use it as a dip for bread.
Lemony Basil Walnut Pesto
Ingredients
- 3 1/2 Cups Fresh Basil, stems and leaves only
- 1/4 Cup Walnuts, preferrably toasted
- 2 cloves Garlic sliced
- 1 Medium Lemon, zest and juice
- Kosher salt
- 1/4 tsp Cracked Black Pepper
- 1/2 Cup Olive Oil
- 1/2 Cup Parmesan Cheese, grated
- 1 Ice Cube (optional)
Instructions
- Combine all ingredients in a food processor. Add ½ teaspoon of salt, add more if needed.
- Tip: If you want to have really vibrant pesto, do what I sometimes do and add an ice cube to the food processor before blending. It will keep the basil from heating and losing some of its rich green caused by the heat from the food processor motor. The ice cube will bounce around in the machine at first but eventually will chop up and then melt into the pesto. Is it necessary? Definitely not. Is it nice to know? Sure is!
- Puree until almost smooth, stopping to scrape the sides of the food processor as needed. Taste and add more salt if desired. I always add at leasst another 1/2 teaspoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
BEST
PESTO
EVER!
Thanks for making this recipe so easy and so good proof! I love how you share tips & tricks on how/why to do things a certain way (toast walnuts but put them in the fridge/ice cub hack).
I love how you don’t gate keep and share easy hacks to make a recipe easy and better!
*goof proof!! LOL darn auto correct!
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For many summers I’ve had the intention of making pesto… but never got to it. After I saw Kat’s IG pst, I ran out of excuses! This delicious, fresh, zippy pesto is so scrumptious and so easy to make! I made 5 batches! Thanks, Kat!
Delicious! Thank you for the tips. ❤️
Delicious 😋
Thanks so much for the awesome tips you shared. I’ve made pesto, for years, and never knew how to keep it from turning darker. But now I do so thank you. I also loooce that addition of the lemon to it.
And with my basil going wild, I’m gonna make this one soon.
This recipe is simple yet genius!
I just want you to know that I watch all your cooking videos even though I know I may not be trying the recipe only because you explain your tips and the science behind them. So very informative and helpful. I am reminded of the book and movie “ Lessons in Chemistry”
This worked exactly as written, thanks!
Best pesto recipe ever! The lemon gives it a beautiful brightness which is delicious. (The ice cube trick keeps the color perfectly. This is the only pesto recipe I’ll be making from now on.
Thanks Kat for another delicious recipe!
This is the absolute best pesto I’ve ever made! The lemon gives it such a brightness that is delicious. This will remain my go to pesto recipe. Well done Kat, thanks