Looking to make homemade walnut pesto sauce with your garden fresh basil? Then this recipe is for you! Pair it with a veggie and protein filled wrap for a low-carb quick fix meal on the go.
I am not a fan of pine nuts! There, I said it.
They’re expensive and frankly I don’t love the taste.
I’ve seen a lot of people ask if you can make a pesto without pine nuts and I’m hear to tell you can, 100%.
Enter, walnuts.
I love walnuts!
They’re affordable, healthy, filled with omega-3s and so versatile in cooking!
Trust me, you won’t regret making this Walnut Pesto Sauce!
What does this taste like?
Creamy, rich heaven! Okay, maybe that’s a little bit much, but if you’re new to pesto, then get ready to take those taste buds on a flavor journey!
Pesto can have many flavors depending on the ingredients you use to make it, but the pesto you’ll experience when you make this Walnut Pesto recipe below is unlike any other.
Clearly you can see my daughter was a BIG fan!
What you need to make this recipe
How to make this recipe
(1) Place all ingredients into the blender or food processor.
(2) Pulse until smooth, wiping down the sides of the blender as needed.
Recipe Notes
You can make this recipe vegan!
- While this recipe uses parmesan to add a little deeper flavor, you can easily omit the cheese and this recipe will be vegan as well!
You can freeze this!
- To store this walnut pesto in the freezer, portion into ice cube trays and freeze in a ziplock bag if you’d like to have a small serving ready to pop out every now and then.
- Or, if you prefer to store in larger batches, use your traditional storage containers!
What other recipes can I make with pesto?
Try these!
Asiago Pesto Pizza, Avocado Pesto Salad, Cilantro Pesto Sauce, or this Breakfast Pesto Sandwich!
Pesto can be used on tacos, pizza, pasta, polenta, quinoa, or even as a dip mixed with Greek yogurt!
We have been loving these simple walnut pesto wraps with some pulled chicken, but seriously the possibilities are endless with this sauce!
Walnut Pesto Sauce
Equipment
- Food processor, blender
Ingredients
- 1 1/4 cups fresh basil
- 2 cups spinach
- 1 cup walnuts
- 1/3 cup extra-virgin olive oil
- 1 tsp minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup parmesan cheese optional
Instructions
- Place all ingredients in a food processor or high powered blender. Pulse until smooth.
- Serve on a wrap or as desired. Store in a sealable container in the fridge for up to 7 days, or freeze for up to 3 months.
I’d love to hear what you think about this! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!
Sharon says
This walnut pesto sauce in wraps makes the perfect light dinner. I love seeing the little one enjoy it so much too!
Elizabeth Shaw says
Thanks Sharon!
Leanne @ Crumb Top Baking says
Love homemade pesto, and since pine nuts are so pricey, I usually make mine with walnuts! I’ve never tried freezing pesto, so I’ll have to give that a try next time I make it!
Elizabeth Shaw says
Good luck! You won’t regret that move when you want a pesto snack without having to dirty your food processor! Just pull it out of the freezer!
Marisa F. Stewart says
We always sub walnuts for pine nuts in our pesto. The pine nuts are so expensive and besides walnuts are good for us. We use pesto in just about everything. Your little one is so cute — love watching them enjoy the food. The pesto wrap is a great idea with the chicken and cabbage. A great lunch, for sure.
Elizabeth Shaw says
Thanks Marisa! It’s so true, pine nuts are so expensive! I love a good alternative nut that I can find on sale!
Leslie says
Love seeing those cute little baby hands in your picture! I still have not made pesto myself..definitely will have to give this a try!
Elizabeth Shaw says
I hope you enjoy!
Carmy says
Your little one is adorable! I love making homemade pesto sauce and freezing a batch – it makes life so much easier when in a pinch and need a quick sauce.
Elizabeth Shaw says
Thank you! I’m glad you enjoy pesto too!