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I have a confession: sometimes I make this Basil-Walnut Pesto just so I can stand in the kitchen inhaling its aroma while eating it directly from the spoon. Is that weird? The smell of fresh basil might be my favorite scent in the entire universe – it’s like summer captured in one leafy herb!
Traditional pesto originated in Genoa, Italy, where basil grows abundantly along the Ligurian coast. The original version uses pine nuts, but they cost approximately one million dollars per ounce these days, so I’ve substituted more budget-friendly walnuts. And honestly? I think the slight bitterness of the walnuts adds a wonderful complexity that plays beautifully with the sweet basil and sharp cheese.
This version is particularly designed to complement grilled vegetables, with a slightly higher ratio of garlic and a touch of lemon to brighten everything up. It’s the kind of sauce that makes you look like a culinary genius with basically zero effort – my favorite kind of cooking hack!
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Basil-Walnut Pesto for Grilled Vegetables
Herbaceous Basil-Walnut Pesto coats grilled vegetables with aromatic basil, toasty nuts, and sharp cheese, creating layers of texture and Mediterranean flavor.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 Cup 1x
- Category: Sides & Sauces
Ingredients
- 3 cups fresh basil leaves, packed
- ½ cup walnuts, lightly toasted
- 2–3 garlic cloves
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil, plus more as needed
Instructions
- Pulse walnuts and garlic in a food processor until coarsely chopped
- Add basil, cheese, lemon juice, zest, salt and pepper; pulse until combined
- With motor running, slowly add olive oil until desired consistency is reached
- Taste and adjust seasoning if needed
Notes
- Makes about 1 cup
This versatile Basil-Walnut Pesto works wonders on all kinds of vegetables! For grilled vegetable skewers, toss zucchini, bell peppers, mushrooms, and cherry tomatoes with a tablespoon of pesto before grilling, then drizzle with more fresh pesto right before serving. For a quick and impressive side dish, toss hot roasted potatoes with pesto right out of the oven – they’ll absorb all that herby goodness as they cool. One of my favorite summer dinners is grilled vegetable and halloumi cheese skewers drizzled with this pesto – it’s colorful, satisfying, and doesn’t heat up the kitchen.
While this Basil-Walnut Pesto version was created for vegetables, it’s also amazing with chicken or fish, stirred into pasta, or spread on a crusty baguette for the world’s easiest appetizer. The pesto will keep in the refrigerator for about 5 days – just pour a thin layer of olive oil on top to prevent browning. You can also freeze it in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 3 months. For the brightest green color, blanch the basil leaves in boiling water for 5 seconds, then immediately plunge into ice water before using.
Has this Basil-Walnut Pesto changed the way you serve vegetables? Or maybe you’ve discovered it’s spectacular on something I haven’t thought of yet? Share your pesto adventures in the comments – I’m always looking for new excuses to use this magical green sauce!
