Home RECIPESAppetizers and Nibbles Almond, Walnut and Basil Pesto

Almond, Walnut and Basil Pesto

by Lorena

If there’s something that’s versatile, that lasts a long time in the fridge and is delicious it’s basil pesto. This one is my favourite because it has almonds and walnuts. They give the pesto a slightly sweet taste that makes this pesto an incredible ingredient. I use this pesto on cheeses, bread, in sandwiches and of course with pasta.

Besides pasta, my favourite uses for this basil pesto is when we make barbecues. We put provolone cheese in a tin foil plate and on the grill for it to melt. You could also do this in the oven. As soon as it comes out and it’s fully melted we top it with the pesto and then have it all with baguette toasts. It’s also great with meat, chicken, mashed potatoes, baked potatoes, etc! Use it on everything. It’s so aromatic and delicious that you will never want to stop eating it.

Pesto can be kept for up to a week in the fridge. Keep it in a tall container and lay a thin layer of olive oil on top to keep it from oxidizing. This way it will keep its intense green colour. Each time you take out some to use, lay that layer back again. You can also freeze pesto in an ice cube tray and then add them straight into a pan with freshly cooked pasta. Just bear in mind that it will transfer flavour onto your tray so you could have one just for stocks, pesto, tomato purée, etc.

If there’s something that you absolutely need to do to maximize the flavour in the basil pesto is to toast the almonds and walnuts before adding them. They can also be replaced for other nuts if you want to try different flavours. You can use the classically Italian pine nuts or use cashews, sunflower seeds or pecans. Pesto with pecans is amazing because pecans are the best nuts ever, period!

Almond, Walnut and Basil Pesto

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Course: Appetizer, Main Course
Cuisine: Low
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 portions
Author: Lorena Salinas from Cravings Journal


  • 80 g basil leaves don't use dark ones and cut off dark parts of green leaves
  • 80 g almonds
  • 80 g walnuts
  • 50 g Parmesan cheese
  • 150 g olive oil
  • 2 garlic cloves
  • ½ tsp lemon juice
  • Salt and pepper to taste


  • Toast the almonds and walnuts in a preheated oven at 180°C/350°F for 5-10 minutes or until they look toasted. You can also toast them on a pan over medium heat but it's less even. Let them cool down 100% before making the pesto because heat makes the leaves go black.
  • Place all the ingredients in a food processor or use an immersion blender instead. Process the ingredients until the pesto forms. Don't overdo it because with friction, leaves also turn black.
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