This Pesto Recipe Without Pine Nuts transforms fresh basil, walnuts, and garlic into a silky, vibrant sauce in just 5 minutes. Whether you're on a budget, managing allergies, or prefer a richer, earthier flavor, this walnut-based version has everything you love about traditional pesto.
As someone who's made countless batches of pesto and tested every nut substitute imaginable, I've perfected this easy homemade pesto to be just as creamy and flavorful as the classic, if not better.
A Quick Look At The Recipe
- Total Time: 5 minutes
- Recipe Difficulty: Beginner
- Cooking Method: Blending/No Cook
- Main Ingredients: Fresh basil, walnuts, garlic, lemon, olive oil
- Dietary Info: Vegan, Gluten-Free, Dairy-Free
- Serves: 4
- Calories: 240 per serving
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I don't typically love walnuts, but I really enjoyed this recipe! Thank you for sharing & changing my mind!
- hanna
The walnuts in this pesto recipe create an ultra-creamy texture while keeping costs down, and the bright lemon juice adds a freshness that makes this sauce absolutely addictive.
If you love pesto, try my Barlauch Pesto recipe with wild garlic, my Creamy Cashew Pesto Pasta, or Pasta al Pesto!
Why You'll Love This Recipe
- Budget-Friendly: Walnuts cost less than pine nuts & have great flavor!
- Quick & Easy: This pesto recipe is done in 5 minutes!
- Allergy-Friendly Options: Easily swap walnuts for seeds.
- Nutrient-Dense: Packed with healthy fats and fresh ingredients.
- Versatile: Use it on pasta, sandwiches, pizza, or as a dip.
- No Cooking Required: Just blend and serve.
- Freezer & Meal-Prep Friendly: Make a big batch and freeze.
Key Ingredients
- Fresh Basil: The heart of any basil pesto recipe, giving the sauce its vibrant color and fresh flavor.
- Walnuts: A perfect substitute for pine nuts in pesto, adding buttery richness and a creamy texture.
- Fresh Lemon Juice: Brightens the pesto and helps prevent browning for a fresher, greener sauce.
- Garlic: Adds that signature punch. You can roast it for a sweeter, milder flavor.
- Extra Virgin Olive Oil: Use a high-quality EVOO for the richest, most flavorful pesto.
Substitutions & Variations
- Nut-Free or Nut Variations: Swap walnuts with almonds, cashews, pecans, or even sunflower seeds for a completely nut-free option. Any of these work beautifully as an alternative to pine nuts in pesto.
- Herb Swaps: Replace basil with baby spinach, arugula, or a blend of parsley and cilantro for a fresh twist.
- Oil Options: Use avocado oil for a milder flavor or walnut oil for extra nuttiness.
- Garlic Alternatives: Use roasted garlic or garlic powder when you want a softer, sweeter flavor.
- Flavor Variations: Add heat with red pepper flakes or jalapeño, stir in parmesan for a classic cheesy version, or mix in sun-dried tomatoes for tang, or toast your nuts to deepen the flavor.
How To Make Pesto Without Pine Nuts
- Step 1: Place fresh basil, walnuts, minced garlic, lemon juice, salt, and pepper into a food processor or high-speed blender.
- Step 2: Pulse 5-6 times to break down the basil and walnuts. Scrape the sides to ensure even processing.
- Step 3: With the processor running, slowly drizzle in olive oil to emulsify, creating a creamy pesto sauce without pine nuts. Blend 30-45 seconds until smooth.
- Step 4: Adjust seasoning as needed. Use immediately, or store in an airtight container with plastic wrap pressed on top to prevent browning.
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Expert Tips
- Toast Nuts: Lightly toast walnuts for 3 minutes to deepen flavor when using this pine nut alternative for pesto.
- Bright Green Pesto: Blanch basil briefly and shock in ice water to keep your easy homemade pesto vibrant.
- Flavor Tips: Use fresh basil leaves instead of dried basil for the best taste and color.
- Consistency & Storage: Add or subtract oil or lemon juice to adjust the thickness; store in an airtight container for up to 7 days.
Pairing Ideas
This easy pesto sauce without pine nuts works beautifully tossed with pasta recipes like my vegan Baked Feta Pasta, served over my Garlic Parmesan Chicken Skewers, or Grilled Boneless Chicken Thighs. It's also the perfect sauce for my Gluten Free Prosciutto Flatbread.
Pesto Without Pine Nuts Frequently Asked Questions
Absolutely! Other nuts are often more affordable and allergy-friendly than traditional pine nut versions.
Simply replace the pine nuts with walnuts, almonds, cashews, or sunflower seeds. The process remains identical: blend your replacement for pine nuts in pesto with basil, garlic, lemon juice, and olive oil until creamy.
Use a high-speed blender or even a mortar and pestle for a traditional approach. If using a mortar and pestle, crush the garlic and salt first, then add walnuts, then basil, slowly drizzling in oil while grinding.
No. Traditional Genovese pesto uses pine nuts, but many regional Italian variations use walnuts, almonds, or no nuts.
Yes, but wonderfully so. Walnuts create a richer, earthier, slightly buttery flavor compared to the sweetness of pine nuts. The overall profile remains fresh, garlicky, and herbal, everything you want from pesto.
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Pesto Without Pine Nuts (5 Minute Recipe)
Ingredients
- 1 Cup Fresh Basil
- ½ Cup Walnuts
- ¼ Cup Olive Oil
- 2 Lemons juiced
- 2 Tablespoons Garlic minced
- ½ Teaspoon Salt to taste
- ½ Teaspon Pepper to taste
Instructions
- Place fresh basil, walnuts, minced garlic, lemon juice, salt, and pepper into a food processor or high-speed blender.
- Pulse 5-6 times to break down the basil and walnuts. Scrape the sides to ensure even processing.
- With the processor running, slowly drizzle in olive oil to emulsify, creating a creamy pesto sauce without pine nuts. Blend 30-45 seconds until smooth.
- Adjust seasoning as needed. Use immediately, or store in an airtight container with plastic wrap pressed on top to prevent browning.
Notes
- Toast Nuts: Lightly toast walnuts for 3 minutes to deepen flavor when using this pine nut alternative for pesto.
- Bright Green Pesto: Blanch basil briefly and shock in ice water to keep your easy homemade pesto vibrant.
- Flavor Tips: Use fresh basil leaves instead of dried basil for the best taste and color.
- Consistency & Storage: Add or subtract oil or lemon juice to adjust the thickness; store in an airtight container for up to 7 days.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Hanna says
I don’t typically love walnuts but really enjoyed this recipe! Thank you for sharing & changing my mind!