Delicious basil walnut pesto that can be prepared in just 5 minutes! This homemade pesto is perfect for tossing with the pasta of your choice, or zucchini noodles. Also great as a dipping sauce for crackers or breadsticks. Gluten-free, dairy-free and vegan.
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My Absolutely Favorite Sauce
Juan and I enjoy a rich pesto sauce, and we literally eat make this delicious homemade basil walnut pesto at least once a week when I buy a huge bunch of basil from the market.
Mostly, we mix this Italian sauce with gnocchi, spaghetti, penne pasta (or zucchini noodles for something lighter) sprinkle some nuts on top, add a generous drizzle of olive oil, and call it a meal.
Our favorite pesto recipe is impossible easy to make and tastes so good, plus, you can literally whip it up in no time at all!
Traditional pesto uses pine nuts (which are expensive!), so we like to make this version with walnuts for a meal that’s quick to bring together and easy on the pocket.
Why This Recipe Works:
- Simple Ingredients: All you need to make this pesto sauce is just six ingredients (including water and salt!). Plus, you can get everything at the grocery stores, nothing fancy required.
- Super Easy: There’s no cooking needed, and with the help of a high-speed blender, this vegan pesto recipe is really a cinch to make.
- Ready in 5 Minutes: I’m not kidding when I say that this delicious homemade pesto comes together in just a few minutes. If you make it now, you can enjoy it in 5 minutes’ time!
- Totally Gluten-Free, Dairy-Free, and Vegan: The best part is that this recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those on a vegan diet can enjoy this walnut basil pesto without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this easy basil walnut pesto recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post).
Recipe Notes/Substitutions:
- Basil: Make sure to use fresh basil leaves and not dried basil. Basil is a traditional summer herb, so if you’ve got an abundance of basil, make this pesto! Basil is a key ingredient in this pesto recipe, and it imparts a beautifully fragrant and fresh taste and aroma to the pesto. If you don’t have basil, you may use fresh arugula leaves, spinach leaves or baby kale as well (just note that the flavor profile will change according to the leaves you use).
- Walnuts: Classic pesto uses pine nuts, but given the high cost of pine nuts I prefer using walnuts because I always have walnuts on hand. Alternatively, you may substitute the raw walnuts for pine nuts, almonds, pistachios, hazelnuts or macadamia nuts if you like.
- Olive Oil: Since there are so few ingredients in this homemade pesto recipe, I highly recommend that you use the best quality extra virgin olive oil that you have. Good quality olive oil really brings this pesto to another level.
- Garlic: I personally love garlic, and in my opinion pesto without garlic is just a green sauce. If you prefer to reduce the amount of garlic, you may use 1 large clove instead of 2. If you don’t like the taste of raw garlic, then feel free to leave it out the garlic cloves completely.
How to Make Homemade Pesto Sauce (Step by Step):
1. Combine Ingredients
Combine basil leaves, walnuts, olive oil, water, and chopped garlic in the bowl of a high-speed blender or a food processor.
2. Blend Until Creamy
Process the ingredients until you get a thick and creamy sauce.
(Tip: If the basil walnut pesto is too thick for your liking, add an additional tablespoon of water or olive oil at a time until it reaches your desired consistency).
3. Taste and Adjust:
Add salt and pepper to taste.
Dish by Dish Tips/Tricks:
- Adjust Texture and Consistency to Your Liking: I would start off with less water and then add more if you think the sauce is too thick for your liking. As for the texture, you can either blend it until you get a creamy texture, or blend it less so there are still chunks of walnuts for a little texture.
- Optional Toppings: You can also sprinkle lemon zest or red pepper flakes over the pesto for extra flavor.
Recipe FAQs:
If not eating immediately, or have extra pesto leftover, store the pesto sauce in a jar or airtight container (but makes sure to drizzle a thin layer of olive oil on top before covering to prevent the sauce from oxidizing. The homemade pesto will keep for a few days in the refrigerator.
What to Eat with Pesto:
I highly recommend eating this pesto with the pasta of your choice (whether gnocchi, spaghetti, penne pasta, fusilli pasta) and then top with a sprinkle of parmesan cheese (or nutritional yeast if you’re vegan).
In the summer, when it’s warmer and you might craver something lighter, zucchini noodles is another great option.
Alternatively, you can also use this fresh basil walnut pesto as a base for pizza (instead of tomato sauce), or as a dip for these homemade crackers or our favorite breadsticks.
Other Sauces You’ll Love:
5-Minute Basil Walnut Peso (Gluten-free, Vegan)
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Delicious basil walnut pesto that can be prepared in just 5 minutes! This homemade pesto is perfect for tossing with the pasta of your choice, or zucchini noodles. Also great as a dipping sauce for crackers or breadsticks. Gluten-free, dairy-free and vegan.
Ingredients
- 3 cups fresh basil leaves
- 1/2 cup walnuts
- 1/2 cup extra virgin olive oil
- 2 tablespoons filtered water (or more as required)
- 2 large garlic cloves, roughly chopped
- Salt and pepper to taste
Instructions
- Combine Ingredients: Combine basil leaves, walnuts, olive oil, water, and chopped garlic in the bowl of a high-speed blender.
- Blend Until Creamy: Process the ingredients until you get a thick and creamy sauce. (If the sauce is too thick for your liking, add an additional tablespoon of water or olive oil at a time until it reaches your desired consistency).
- Taste and Adjust Salt: Add salt and pepper to taste.
Notes
Basil: Make sure to use fresh basil and not dried basil. Basil is a key ingredient in this pesto recipe, and it imparts a beautifully fragrant and fresh taste and aroma to the pesto. If you don’t have basil, you may use fresh arugula leaves, spinach leaves or baby kale as well (just note that the flavor profile will change according to the leaves you use).
Walnuts: Traditional pesto uses pine nuts, but I prefer using walnuts because I always have walnuts on hand. Alternatively, you may substitute the walnuts for pine nuts, almonds, pistachios, hazelnuts or macadamia nuts if you like.
Olive Oil: Since there are so few ingredients in this pesto, I highly recommend that you use the best quality extra virgin olive oil that you have. Good olive oil really brings this pesto to another level.
Garlic: I personally love garlic, and in my opinion pesto without garlic is just a green sauce. If you prefer to reduce the amount of garlic, you may use 1 large clove instead of 2. If you don’t like the taste of raw garlic, then feel free to leave it out completely.
- Prep Time: 5 mins
- Category: Sauces
- Method: Blender
- Cuisine: Gluten-free, Vegan, Paleo
Grace Lim says
Hi Felicia,
This is my favourite also!
I harvest fresh basil from our garden and made this pesto frequently. Beside using my pesto as a sauce for my sphagetti, I also like to spread it on my toasted bread for breakfast.
I sometimes vary my ingredients abit – instead of using olive oil, I use extra virgin coconut oil and vary my nuts to include cachew nuts as well.
Well done Felicia for such a yummy recipe!
Have a wonderful week ahead with lots of love and blessings!
Mum
Felicia Lim says
Hi mummy! I love that you spread pesto on your bread for breakfast! Sounds delicious! Plus, I like that you use coconut oil instead of olive oil and cashew nuts too.
Christiane Kuehl says
looks so yummy. I will definitely try this recipe. very soon I am on a low carb diet and frequently eat zucchini pasta – so I am always on the lookout for suitable sauces, as not every sauce is suitable I feel.
felicia | Dish by Dish says
Hi Christiane!! So nice to see you here! Always see your comments on Food Blogger Pro so it’s very nice to hear from you 🙂 I love anything with pesto, since i feel that the combination of garlic and basil brightens up any dish and gives it so much flavor! 🙂 Have you tried eating zucchini noodles with curry or soup?
Carina Sebastine says
My fav pesto, only I make it with small leafed pallak I.e. spinach, since it is nearly impossible to get basil here. Love your photos. Carina
felicia | Dish by Dish says
Hey Carina! I’ve never thought to use spinach in pesto before, but I imagine the difference is only very slight! 🙂 Especially if you up the garlic to make up for the taste 🙂 Thank you for your sweet words! 🙂 Love, Felicia