Recipe

Walnut pesto is a rich, earthy variation of traditional basil pesto that swaps pricey pine nuts for toasted walnuts, delivering deeper flavor and incredible creaminess. Bright fresh basil, garlic, Parmesan, and olive oil come together in this vibrant green sauce—perfect for tossing with pasta, spreading on sandwiches, drizzling over grilled veggies or chicken, or stirring into soups. It's quick to make, endlessly versatile, and captures that fresh, herby essence everyone loves.

The Geedel Rotary Cheese Grater makes prepping the nuts and cheese effortless.

🥬Ingredients (Makes about 1¼ cups)

2 cups fresh basil leaves, packed

½ cup walnuts (lightly toasted for extra flavor)

½ cup freshly grated Parmesan cheese

2–3 garlic cloves

½–¾ cup extra-virgin olive oil

Juice of ½ lemon (optional, for brightness)

Salt and freshly ground black pepper, to taste

🍲Step-by-Step Instructions

Toast the walnuts (optional but recommended): Place walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Let cool slightly.

Prepare the nuts: Attach the crushing blade to your cheese grater hand crank. Feed the toasted walnuts through the grater and crank until they're finely crushed into small, even crumbs—perfect for smooth pesto texture.

Grate the cheese: Switch to the fine or extra fine shredding blade on the cheese shredder. Grate the Parmesan until you have fluffy, uniform shreds.

Blend everything together: In a food processor or blender, combine the basil leaves, crushed walnuts, grated Parmesan, garlic, and lemon juice (if using). Pulse until coarsely chopped.

Add the oil: With the machine running, slowly drizzle in the olive oil until the pesto reaches your desired consistency—smooth and spreadable. Season with salt and pepper to taste. Adjust with more oil if needed.

🥜Variations & Tips

Nut swaps: Try pecans or almonds for a different twist.

Vegan version: Omit Parmesan or replace with nutritional yeast and a handful of cashews.

Herb boost: Add a handful of fresh parsley for extra green vibrancy.

Storage: Keep in an airtight jar in the fridge for up to a week (top with a thin layer of olive oil to prevent browning). Freeze in ice cube trays for easy portions.

Spicy kick: Add a pinch of red pepper flakes.

🌿A Versatile Sauce for Any Meal

This walnut pesto brings bold, nutty depth to everyday dishes while staying true to its fresh Italian roots. Toss it with hot pasta for an instant upgrade, dollop on bruschetta, or use as a flavorful dip—it's always a crowd-pleaser.