Pecan Walnut Basil Pesto: A Delicious Twist on a Classic
Simple ingredients. Endless possibilities. A delicious reminder that some of the best meals begin with a handful of fresh herbs and a little creativity.
Ingredients
2 cups fresh basil, packed
¼ cup roasted pecans
¼ cup roasted walnuts
2 cloves garlic
½ cup grated Parmesan cheese
Juice of 1 lemon
½ teaspoon sea salt
¼ teaspoon black pepper
⅓ to ½ cup extra virgin olive oil
1 tbsp water
Instructions
Lightly roast the pecans and walnuts until fragrant and allow them to cool.
Add nuts and garlic to a food processor and pulse until finely chopped.
Add basil, Parmesan, lemon juice, salt, and pepper.
Pulse until combined.
Slowly drizzle in olive oil while blending until smooth.
Taste and adjust seasoning as desired.
Enjoy immediately or store in the refrigerator for up to one week. If storing, add a thin layer of olive oil on top to help preserve its beautiful green color.
There is something magical about transforming a handful of simple ingredients into something that instantly elevates a meal.
While traditional pesto is often made with pine nuts, this Pecan Walnut Basil Pesto offers a rich, flavorful twist on the classic. The combination of roasted pecans and walnuts creates a deep, buttery nuttiness that pairs beautifully with the bright freshness of basil. It is earthy, vibrant, savory, and incredibly versatile.
One of my favorite parts of making pesto each summer is gathering fresh basil from the garden. There is something so satisfying about stepping outside, clipping fragrant basil leaves, and bringing them straight into the kitchen. That said, don't let a lack of garden space stop you. Fresh store-bought basil works wonderfully and still creates a delicious pesto bursting with flavor.
For this version, I lightly roasted both the pecans and walnuts before blending. This simple step transforms the flavor, bringing warmth and depth while enhancing the natural sweetness of the nuts. The result is a pesto that feels both comforting and sophisticated.
The beauty of pesto is its versatility.
The day I made this batch, I found myself dipping slices of crusty bread and crackers directly into the bowl, unable to resist "just one more bite."
One of my favorite ways to enjoy this pesto is stirred into a creamy pesto risotto. Which can easily be adapted to use this pecan walnut basil pesto. While this pesto recipe includes Parmesan cheese, it works beautifully in both traditional and plant-based dishes. Simply substitute your favorite dairy-free Parmesan or omit the cheese altogether for a delicious vegan variation.
The rich roasted nuts and fresh basil create a depth of flavor that pairs perfectly with the creamy texture of risotto, making it a comforting and nourishing meal any time of year.
But the possibilities don't stop there.
Toss it with warm pasta for a simple weeknight dinner. Spread it over pizza before baking. Spoon it onto grilled vegetables. Add a dollop to roasted potatoes. Swirl it into soups. Use it as a sandwich spread, a marinade for chicken, or a finishing sauce for fish. It even makes a beautiful addition to grain bowls and salads.
The combination of basil, roasted pecans, and walnuts creates a pesto that feels familiar yet unexpected. It honors the classic while bringing its own unique character to the table.
Sometimes the most memorable recipes aren't the complicated ones. They're the recipes born from what is growing in the garden, what is already in the pantry, and a willingness to play in the kitchen.
This pesto is exactly that.
