Quick and Easy Walnut Pesto Sauce with Basil and Spinach
Pesto is one of those magical sauces that instantly elevates anything it touches, from pasta to sandwiches, pizza, roasted vegetables, and so much more. This quick and easy Walnut Pesto Sauce is a twist on the classic Italian version, using walnuts instead of pine nuts for a rich, earthy flavor. It's quick to make, incredibly versatile, and great for batck cooking for easy meals throughout the week.
With spinach and basil at the base, fresh herbs for depth, lemon for brightness, and garlic for savory punch, this pesto is as vibrant as it is flavorful. The walnuts not only make it more budget-friendly than pine nuts, but also give it a hearty texture and nutty taste that pairs beautifully with Parmesan cheese and olive oil.
Jump to:
This walnut pesto comes together in just about 5 minutes with no cooking required, making it one of the easiest sauces to keep on hand for busy weeknights.
Every spoonful is packed with vibrant basil, parsley, and spinach for depth and color, plus bright lemon and savory Parmesan cheese for balance. It's fresh, garlicky, and full of bold flavor-great for tossing with veggie pasta, drizzling over smashed potatoes, or serving with crispy tofu nuggets.
Want even more inspiration? You can find lots of weeknight-friendly recipes in my roundup of 30-minute vegetarian dinners. I also share more than 50 vegetarian meal prep recipes and freezer-friendly batch cooking recipes here!
Ingredients
This pesto sauce gets its flavor from a blend of fresh basil, parsley, and spinach for color and nutrients. Walnuts add richness and a slightly earthy note, while Parmesan cheese gives the sauce a savory, umami finish. Garlic, lemon juice, and lemon bring the brightness, and olive oil ties it all together into a smooth and luscious Italian-inspired sauce.
Substitutions
- Nut-free: Use pumpkin seeds or sunflower seeds instead of walnuts.
- Dairy-free/vegan: Swap Parmesan for nutritional yeast or a dairy-free Parmesan alternative.
- Herbs/greens: Use arugula, kale, or cilantro in place of spinach or parsley.
- Lemon: Leave out the lemon and add a splash of white or red wine vinegar instead.
Making Ahead and Storage
Keep pesto in an airtight container in the refrigerator for up to 5 days or freeze in small portions (an ice cube tray works well) for up to 6 months. Drizzle a thin layer of olive oil over top before storing to prevent browning.
Ways to Use Walnut Pesto
This walnut pesto is versatile and can add instant flavor to so many meals. Here are some ideas to get you started.
- Toss with hot pasta for a quick dinner (try my Veggie Pesto Pasta with Chickpeas recipe)
- Spread on toast or sandwiches for an herby upgrade
- Swirl into soups like my Tuscan White Bean Soup or Tomato Barley Soup.
- Use as a pizza sauce base or add it to my Caprese Pizza with Fresh Mozzarella
- Drizzle over roasted vegetables like Roasted Brussels Sprouts with Goat Cheese or protein (such as tofu, chickpeas, eggs, fish, chicken)
- Sandwich or wrap condiment (add it to my Tomato Mozzarella Sandwich with Blueberry Sauce).
- Serve with salads and grain bowls, like my Vegetarian Rice Bowls with Roasted Carrots and Chickpeas or Summer Strawberry Chickpea Salad with Mozzarella.
FAQ
Yes! Walnuts are a common substitute for pine nuts in pesto. They blend beautifully into the sauce, providing creaminess and nuttiness. Substituting walnuts also makes pesto more affordable while adding a slightly earthier flavor.
Bitterness can come from over-blending the basil, using older walnuts, or too much raw garlic. Try pulsing gently, use fresh nuts, and balance with lemon juice.
It's fresh, garlicky, and herbaceous with nutty depth from the walnuts and a bright, tangy finish from the lemon.
📖 Recipe
Quick and Easy Walnut Pesto Sauce with Basil and Spinach
Equipment
- blender or food processor
Ingredients
- 1 cup fresh basil leaves
- ½ cup baby spinach
- ¼ cup fresh parsley leaves
- ¼ cup chopped walnuts
- ¼ cup freshly grated parmesan cheese (see note)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon grated lemon peel (optional)
- 2 tablespoons lemon juice
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- ½ cup extra virgin olive oil or as needed to thin out the sauce
Instructions
- Add basil, spinach, parsley, walnuts, parmesan, garlic, lemon peel, lemon juice, salt, pepper, and olive oil to a blender or food processor.
- Blend or process until desired consistency is reached, pausing to scrape down the sides as needed. Blend less for a thick and chunky pesto and more for a smooth and creamy pesto. If the pesto is too thick or isn't mixing together well, add more olive oil and blend again.
