Walnut Pesto

Pesto is one of those special sauces that you can use in so many ways and when you add walnuts it gives you a whole new depth of flavour.  I love pesto with my pasta but I also love it on sandwiches, pizza, added to a salad dressing or soup – you name it, I’ll try it.

Walnut Pesto | Simply Fresh Dinners

I was such a smarty pants this week bragging about my flowering basil and declaring that it’s flowering so that means it’s healthy and happy – ha!  This is only my second time growing basil in the garden so I thought I should do a little reading and was I ever surprised to see that the flowering meant it’s going to seed!  Time for the garden shears….and some deletions on Facebook, lol.

In my defense, I once had a jade tree that flowered and it was because it was thriving.  I guess that rule doesn’t apply to all plants.  Lesson learned!

Walnut Pesto | Simply Fresh Dinners

These gorgeous plants came from the farms so they were already big and strong when they hit my garden.  I’m going to look pretty silly if I kill these things so I’m keeping a close eye!

Walnut Pesto | Simply Fresh Dinners

Making pesto is so simple.  Tossing all your ingredients into the food processor and hitting pulse is easy, right?  I love all kinds of pesto but I think this one might be my favourite.  I can’t wait to try it on a pasta dish later this week.  It’s going to be kind of a wacky dish but I’m pretty sure that’s what you’ve come to expect here.

Walnut Pesto | Simply Fresh Dinners

If you’ve got a ton of herbs growing in your garden and you’re wondering how you’re going to use them all then you need to visit Sue at The View from Great Island.  She’s got a super quick and easy method to dry them in the microwave – under a minute.  You’ll love it!

Are you making pesto these days?  Share your photos with me on Instagram so I can see what you’re up to!

Walnut Pesto

Print Recipe
Serves: Makes 1.5 cups


  • 1 1⁄2 cups packed basil
  • 1⁄2 cup olive oil
  • 1⁄3 cup toasted walnuts
  • 1⁄4 cup finely grated pecorino
  • 1⁄4 cup finely grated parmesan
  • 2 sun-dried tomatoes in oil, chopped
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste



Process basil, oil, walnuts, pecorino, parmesan, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.


Recipe adapted from saveur.com

If you’re a lover of roasted tomatoes, you’ll love this pesto.

Roasted Tomato and Basil Pesto with Almonds | Simply Fresh Dinners

Roasted Tomato and Basil Pesto with Almonds

And for fellow seafood lovers, I’ve got a spicy pesto that you don’t want to miss!

Seafood Pasta with Spinach-Basil Pesto | Simply Fresh Dinners

Seafood Pasta with Spinach-Basil Pesto

A rich, earthy pesto perfect for bruschetta and pasta dishes.


  • Reply
    Karen @ Seasonal Cravings
    August 23, 2016 at 6:36 pm

    I forget how easy it is to make pesto and I have so much basil growing like crazy. Thanks for the reminder!
    Karen @ Seasonal Cravings recently posted…Gluten Free Breakfast CookiesMy Profile

  • Reply
    Bam's Kitchen
    August 23, 2016 at 9:28 pm

    Missed you and your delicious recipes! I love basil and I just found a huge beautiful bundle at the farmers market. I just love its anise smell. Your pesto is so versatile you could put it on almost anything. Thanks so much for your support and virtual hugs, these last couple of months. Sharing everywhere!
    Bam’s Kitchen recently posted…Sesame Ahi Tuna with Chili Lime NoodlesMy Profile

  • Reply
    Rebecca @ Strength and Sunshine
    August 24, 2016 at 7:00 am

    It’s rather sad! I rarely make pesto, but it is one of the most perfect classic toppings!
    Rebecca @ Strength and Sunshine recently posted…Red Lentil Spaghetti with Grilled Patty Pan SquashMy Profile

  • Reply
    Tricia @ Saving room for dessert
    August 24, 2016 at 7:01 am

    Oh boy this looks wonderful! I love that you used walnuts – those delicious pine nuts are crazy expensive. Our basil is still growing like crazy – guess I need to make this pesto!
    Tricia @ Saving room for dessert recently posted…Cheesy Corn Casserole with JalapeñosMy Profile

  • Reply
    John/Kitchen Riffs
    August 24, 2016 at 9:54 am

    Love pesto! And I usually make it with walnuts, too — love their flavor in it. This looks terrific — thanks!
    John/Kitchen Riffs recently posted…Chilled Beet and Cucumber SoupMy Profile

  • Reply
    August 24, 2016 at 8:41 pm

    Here you go again, love this pesto and walnut to boot. Do you have access to walnuts already? They are not usually ready in Oregon till at least October. Beautiful color!!!

  • Reply
    August 24, 2016 at 9:43 pm

    Beautiful photos and great job on growing your basil! I didn’t grow as many herbs this year but want to add more.
    Mindy recently posted…A tale of the the two smoothiesMy Profile

  • Reply
    sue | theviewfromgreatisland
    August 24, 2016 at 10:09 pm

    Walnuts have such an intense flavor, I love this!
    sue | theviewfromgreatisland recently posted…Cheesy Hatch Green Chile DipMy Profile

  • Reply
    Jennifer @ Seasons and Suppers
    August 25, 2016 at 6:37 am

    Lovely! Pesto in any form is a beautiful thing. Loving this walnut twist 🙂
    Jennifer @ Seasons and Suppers recently posted…Small-batch Homemade Tomato SalsaMy Profile

  • Reply
    August 25, 2016 at 8:31 am

    You are so funny Robyn. I love that you used walnuts. Your dishes look lovely and so appetizing.
    We have basil in our garden too. The weather is slightly changing. How’s the tech problems coming?
    Miss chatting with you. Lots of love from W.W.

  • Reply
    August 25, 2016 at 10:20 am

    Love this, Robyn! My basil is also going to seed and I made pesto with it as well – only using almonds. But I may just try it with walnuts next time as I really like walnuts. And I love the addition of sun-dried tomatoes. Wonderful recipe and gorgeous photos, as always. Hope you’re enjoying your summer!
    Marie recently posted…Basil Pesto with AlmondsMy Profile

  • Reply
    Katherine | Omnivore's Cookbook
    August 25, 2016 at 11:25 am

    I agree how walnuts can take this pesto into new depth. Great one!
    Katherine | Omnivore’s Cookbook recently posted…Bacon Pan Fried NoodlesMy Profile

  • Reply
    Chris Scheuer
    August 25, 2016 at 4:03 pm

    I’m thinking of a zillion ways to use this pesto! Love the idea of walnuts, so much cheaper than pine nuts!

  • Reply
    August 28, 2016 at 11:01 am

    Love this! I really like that you added some sun-dried tomatoes! Walnuts and other nuts are so wonderful in pestos. I like using sunflower and pumpkin seeds, too. Plus mixing up the greens. I don’t think one can make a bad pesto!

  • Reply
    Easy Walnut Pesto Pasta with Blistered Tomatoes - Simply Fresh Dinners
    August 28, 2016 at 7:48 pm

    […] you don’t have time to make my pesto, jarred is ok in a pinch.  And the egg is optional as well but it just seemed to be calling out […]

  • Leave a Reply

    CommentLuv badge