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    Home » Recipes » Grateful Grazer

    Published: Mar 9, 2022 · Modified: Apr 14, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · Leave a Comment

    5-Minute Walnut Pesto

    Jump to Recipe Print Recipe
    Green pesto sauce in a jar with a wooden spoon. Text reads, "5-Minute Walnut Pesto."

    There are so many ways to use this vibrant green Walnut Pesto.

    It's one of my favorite basic Italian sauces for pasta, pizza, and vegetables. It's super tasty as a condiment for sandwiches and wraps, too.

    The bright green hue of this Walnut Pesto comes from a blend of fresh basil, spinach, and parsley. So this recipe is perfect for those times when you have lots of herbs and greens to use up before they go bad!

    The best thing about this pesto is that you can prep a batch in just 5 minutes. So quick and easy.

    Here's how to do it.

    Walnut pesto sauce in a glass jar with a wooden spoon.

    Ingredients

    These are the ingredients you'll need to make 5-Minute Walnut Pesto at home.

    • Basil (fresh)
    • Spinach (fresh)
    • Parsley (fresh)
    • Chopped walnuts
    • Parmesan cheese (block)
    • Garlic
    • Lemon
    • Extra virgin olive oil
    • Salt
    • Pepper
    A wedge of parmesan cheese on a cutting board with a grater next to lemon and bowls of basil, walnuts, spinach, and parsley.

    Instructions

    As far as equipment, you'll just need a blender or food processor for this recipe.

    First, add all of the ingredients (basil, spinach, parsley, walnuts, parmesan cheese, garlic, lemon peel, lemon juice, salt, pepper, and olive oil) to your blender or food processor container.

    Then just cover and pulse the mixture until it reaches the consistency you like.

    You might need to pause to scrape down the sides of the container with a spatula, especially if you're using a large capacity blender. But other than that, you just pulse a few times and you're done!

    Troubleshooting Tips

    You can adjust the amount of time you blend the pesto to get the texture you like. Blend it less to get a thick and chunky pesto. Pulse more times for a smooth and creamy pesto sauce. Both ways are delicious!

    The one issue that might come up when you're making your own pesto is that the greens might get stuck on the sides of the blender. If this happens, pause to scrape down the edges with a spatula. You can also try adding more olive oil to get the mixture moving.

    A blender filled with unblended pesto ingredients.

    Ways to Use Walnut Pesto

    There are so many ways to use this 5-Minute Walnut Pesto Sauce. Here are a few of my favorites.

    • Pasta sauce (try my Veggie Pasta Pesto recipe)
    • To flavor vegetables (such as smashed potatoes) and protein (such as tofu, chickpeas, eggs, fish, chicken)
    • Sandwich or wrap condiment
    • Salad dressing
    • Pizza sauce

    Making Ahead and Storage Information

    Walnut Pesto works great for meal prep.

    Store prepared pesto in an airtight container in the fridge for up to 5 days or freeze in a freezer-safe bag for up to 6 months.

    Horizontal overhead image of pesto in a glass jar with a wooden spoon.

    Ingredient Substitutions

    • Instead of walnuts, use pine nuts, pecans, or sunflower seeds.
    • If you want to make vegan pesto, use nutritional yeast in place of the parmesan cheese.
    • If you don't have parsley or spinach, you can add extra basil instead. Swap in baby arugula for pesto with peppery flavor!
    Pesto in a wooden spoon next to lemon, garlic, and basil.

    Recipes to Serve with Walnut Pesto

    • Vegan Blackberry Pesto Pizza
    • Crispy Tofu Nuggets
    • Smashed Potatoes
    • Vegan Rice Bowls
    • Honey Roasted Carrots and Parsnips
    Walnut pesto in a glass jar with a wooden spoon.

    Frequently Asked Questions About Walnut Pesto

    Is pesto vegetarian?

    As long as you use a parmesan cheese made with non-animal rennet (such as Belgioioso brand), this Walnut Pesto recipe qualifies as lacto-ovo vegetarian.

    Can you make pesto vegan?

    To make this recipe 100% vegan and dairy-free, substitute nutritional yeast for the parmesan cheese.

    Can you make pesto nut-free?

    Use sunflower seeds instead of walnuts to make this recipe nut-free.

    How long can you store pesto sauce? Is it freezer-friendly?

    Store prepared pesto in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.

    📖 Recipe

    green pesto in a jar with a wooden spoon

    5-Minute Walnut Pesto

    An Italian-inspired savory green herb sauce with notes of lemon and garlic. Use on pasta, pizza, and vegetables.
    5 from 2 votes
    Print Pin Save Saved! Rate
    Course: sauces
    Cuisine: Italian, vegetarian
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 0.75 cup
    Calories: 431kcal
    Author: Stephanie McKercher, RDN

    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.

    Notes

    Not all parmesan cheese is vegetarian. If this is important to you, be sure to use a parmesan cheese that is made with non-animal rennet. One brand that uses non-animal rennet (according to their website) is Belgioioso.
     
    I recommend buying a block/wedge of parmesan cheese and grating it yourself with a grater or microplane. It will result in better texture and is also usually more cost effective.
     
    Storage: Store prepared pesto in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.

    Nutrition

    Serving: 0.25cup | Calories: 431kcal | Carbohydrates: 5g | Protein: 4.6g | Fat: 46.2g | Saturated Fat: 7.2g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 28.2g | Cholesterol: 7.2mg | Sodium: 352mg | Potassium: 161.3mg | Fiber: 1.2g | Sugar: 0.7g | Vitamin A: 132.7IU | Vitamin C: 15.3mg | Calcium: 113.8mg | Iron: 1.1mg
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Save this Recipe on Pinterest

    Pesto in a glass jar with text that reads, "5-Minute Walnut Pesto."

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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