20 Minute Basil Walnut Almond Pesto – A Fresh Take on a Classic Sauce

If you’re looking for a pesto that’s just as vibrant as the traditional version but with a unique twist, this Basil Walnut Almond Pesto is the perfect match. It combines the familiar richness of classic basil pesto with the deep, toasty notes of both walnuts and almonds—two flavorful alternatives to the usual pine nuts. The result is a luscious, nutty, and herbaceous sauce that’s ready in under 20 minutes.
At the heart of this recipe is fresh basil—six full cups of it—giving the pesto its unmistakably green, aromatic punch. The garlic adds heat and depth, while finely grated Parmesan (or Romano, if you prefer) brings the perfect hit of umami. A splash of fresh lemon juice brightens everything up, preventing the basil from oxidizing and helping the pesto keep its beautiful color.
This pesto is incredibly versatile. Toss it with pasta, drizzle it over roasted vegetables, slather it on sandwiches, or spoon it over grilled chicken or seafood. You can even use it as a dip or a spread for flatbreads and bruschetta. Whether you’re prepping a quick weeknight dinner or dressing up your weekend charcuterie board, this pesto delivers freshness and flavor in every spoonful.
Make a batch, store it in your fridge or freezer, and enjoy the taste of summer anytime.

Mirjana

20 Minute Basil Walnut Almond Pesto – A Fresh Take on a Classic Sauce

Bright, bold, and bursting with flavor—this Basil Walnut Almond Pesto is a fresh spin on the beloved Italian classic. Made with garden-fresh basil, toasted nuts, and a squeeze of lemon, this easy homemade pesto is your new go-to for elevating pasta, sandwiches, grilled meats, and more.

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Prep Time 15 minutes mins

Total Time 20 minutes mins

Servings: 3 cups

Course: Dips

Cuisine: Italian

Ingredients Method

Ingredients

  

• 6 cups packed fresh basil leaves, washed and dried
• 1/2 cup toasted walnuts, chopped
• 1/2 toasted almonds, chopped
• 1 cup finely grated Parmesan or Romano cheese (reserve ¼ cup for topping, optional)
• 1 cup cup olive oil (add more if needed for texture)
• 1/2 tsp salt
• freshly ground black pepper, to taste (optional)
• 6-8 garlic cloves (adjust to taste)
• 3-4 tbsp fresh lemon juice

Method

 

1. Prepare the Basil:
Wash and thoroughly dry the basil leaves using a salad spinner or by gently patting them with paper towels. Dry basil will help prevent oxidation and preserve a vibrant green color.
   
2. Toast the Nuts (Optional but Recommended):
Lightly toast the walnuts and almonds in a dry skillet over medium heat until fragrant. Let them cool before chopping.
3. Rough Chop the Garlic and Nuts:
Using a small food processor or knife, chop the garlic, almonds, and walnuts separately to break them down for easier blending.
4. Blend the Pesto Base:
In a food processor or high-powered blender, combine basil, garlic, walnuts, almonds, lemon juice, salt, pepper, and olive oil. Pulse until everything is well chopped but still textured. Avoid over-blending to maintain a rustic feel.

   Add the Cheese:
Add the grated Parmesan or Romano and pulse briefly until combined. If needed, add more olive oil to achieve your desired consistency.

   Taste and Adjust:
Taste the pesto and adjust the salt, lemon juice, or garlic to suit your preference.