Ending the month of August with a delicious Roasted Garlic Walnut Pesto.

I got a late start with our garden this year. With moving back from El Paso in mid-June and then having to tackle tearing out the extremely overgrown monster of a wisteria bush, the garden didn’t get planted and grow until mid-July. Honestly, I’m surprised any of the plants have produced anything at all, lol. My solitary Basil plant has been the happiest thing in the garden though, and I couldn’t let it’s bounty go to waste! I have never made homemade Pesto before. It turned out so delicious and was so easy to make, I’m kicking myself for not trying it sooner! So, if you also have an abundance of Basil here at the end of the summer, this recipe is for you!

Roasted Garlic Walnut Pesto: The Thrifty Cousin Who Still Steals the Show

Let’s face it—Roasted Garlic Walnut Pesto is like the budget-friendly cousin who rolls up to the family reunion in a hand-me-down sweater and still manages to outshine everyone. Sure, traditional pesto with its fancy pine nuts is all posh and proper, but who needs all that when you’ve got roasted garlic and walnuts bringing the flavor fireworks?

Imagine the scene: Regular pesto struts in with its designer ingredients, all proud of its pine nuts (which, let’s be real, are practically worth their weight in gold). Then in strolls Roasted Garlic Walnut Pesto, rocking its thrift-store chic with walnuts that cost half as much and roasted garlic that smells so good it could start a stampede. Before you know it, everyone’s crowding around, asking for the recipe and ignoring the high-maintenance cousin in the corner.

And let’s talk taste. Walnuts bring this deep, nutty flavor to the party, while roasted garlic adds that rich, caramelized sweetness that makes you forget all about pine nuts. Plus, walnuts are loaded with omega-3s, so they’re not just saving your wallet—they’re saving your heart, too.

So, while regular pesto might be the one that’s always getting the fancy job promotions and showing off its gourmet lifestyle, Roasted Garlic Walnut Pesto is the life of the party. It’s the one everyone secretly loves, even if it did come in on a budget. Because at the end of the day, it’s not about how much you spend—it’s about bringing the flavor. And this thrifty cousin? It’s got that in spades.

I definitely prefer walnut pesto to pine-nut pesto.

Flavor Profile: Walnuts have a distinct, slightly bitter taste that pairs beautifully with the sweetness of roasted garlic. This creates a more complex and layered flavor compared to pine nuts, which are milder and sometimes even slightly sweet.

Nutritional Benefits: Walnuts are a powerhouse of nutrition. They are high in omega-3 fatty acids, which are essential for brain health, and they also provide a good amount of protein, fiber, and antioxidants. Pine nuts, while nutritious, don’t offer the same level of omega-3s, making walnuts a more heart-healthy choice.

Cost-Effective: Walnuts are generally more affordable and easier to find than pine nuts, which can be quite expensive, especially if you’re making pesto in large batches. Using walnuts allows you to enjoy this gourmet sauce without breaking the bank.

Sustainability: Walnuts are often more sustainably sourced than pine nuts, which can sometimes be harvested in ways that negatively impact the environment. By choosing walnuts, you’re making a choice that’s better for the planet.

Tips and Tricks for the Perfect Roasted Garlic Walnut Pesto

Making pesto is straightforward, but a few tips and tricks can help you achieve the best possible result.

1. Roasting the Garlic: The key to a flavorful pesto is perfectly roasted garlic. Roasting mellows the garlic’s sharpness and brings out its natural sweetness. Make sure to roast the garlic until it’s golden brown and soft enough to squeeze out of the skins. This step takes your pesto from good to unforgettable.
2. Toasting the Walnuts: Toasting walnuts before blending them into the pesto enhances their flavor and adds a toasty, nutty richness. Be careful not to over-toast them, as burnt walnuts can make your pesto taste bitter.
3. Quality Olive Oil: The olive oil you use in your pesto matters. Choose a high-quality extra-virgin olive oil for the best flavor. It adds a fruity, peppery note that complements the garlic and walnuts.
4. Fresh Basil: Fresh basil is essential for vibrant, flavorful pesto. Look for bright green leaves without any brown spots. If you’re growing your own basil, harvest it just before making the pesto to ensure maximum freshness.
5. Consistency: The consistency of your pesto is a personal preference. If you like it thicker, add less olive oil. For a smoother, more pourable pesto, add a bit more. You can also thin it out with a little pasta water when tossing it with pasta.
6. Storage: Pesto can be stored in the fridge for up to a week or frozen for longer storage. To prevent oxidation, drizzle a thin layer of olive oil on top before sealing the container. This will keep your pesto looking and tasting fresh.

Pairing Suggestions: Dishes and Drinks

Roasted Garlic Walnut Pesto is incredibly versatile and pairs well with a variety of dishes. Here are some of our favorite ways to use it:

1. Pasta: Toss the pesto with your favorite pasta for a quick and satisfying meal. It works well with both short pasta like penne or rigatoni and long pasta like spaghetti or fettuccine. For a heartier dish, add grilled chicken or sautéed shrimp.
2. Sandwiches: Spread the pesto on sandwiches or wraps for a burst of flavor. It pairs particularly well with grilled vegetables, mozzarella, or roasted chicken.
3. Pizza: Use the pesto as a base sauce for pizza instead of traditional tomato sauce. Top with fresh mozzarella, sun-dried tomatoes, and a sprinkle of Parmesan for a deliciously different pizza.
4. Grilled Vegetables: Drizzle the pesto over grilled vegetables like zucchini, bell peppers, and eggplant. The richness of the pesto complements the smoky flavors from the grill.
5. Bruschetta: Spread the pesto on toasted baguette slices and top with cherry tomatoes, fresh basil, and a drizzle of balsamic glaze for an easy and elegant appetizer.
6. Soup Garnish: Add a dollop of pesto to soups like minestrone or tomato basil for an extra layer of flavor. It adds a creamy texture and a burst of freshness.
7. Salad Dressing: Thin the pesto with a little more olive oil and lemon juice to make a flavorful salad dressing. It pairs beautifully with hearty greens like kale or arugula.

Drink Pairings:

• White Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the richness of the pesto without overwhelming it. The wine’s acidity cuts through the richness, creating a balanced pairing.
• Sparkling Water with Lemon: For a non-alcoholic option, try sparkling water with a squeeze of fresh lemon. The bubbles and citrus notes cleanse the palate, making each bite of pesto-laden food taste as fresh as the first.
• Herbal Tea: If you’re enjoying the pesto as part of a light lunch, a cup of herbal tea like chamomile or mint can be a soothing, complimentary beverage.

Print Recipe

Roasted Garlic Walnut Basil Pesto

Rich, nutty Roasted Garlic Walnut Pesto, perfect for pasta, sandwiches, or as a dip. Easy to make, fresh, and delicious!

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 2 cups

Equipment

• Oven
• Knife
• Aluminum foil
• Skillet
• Food Processor
• Spatula
• Cutting board

Ingredients

• 2 large heads of garlic
• 2 cup fresh basil leaves packed
• 1 cup walnuts toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil plus more if needed
• Juice of 1 lemon optional for brightness
• 1/2 tsp Salt
• 1/2 tsp ground black pepper

Instructions

Roast the Garlic:

• Preheat your oven to 400°F (200°C).
• Slice off the top of the garlic heads to expose the cloves.
• Drizzle with a bit of olive oil, wrap in aluminum foil, and roast for 35-40 minutes, until the cloves are soft and golden brown.
• Allow the garlic to cool, then squeeze the roasted garlic cloves out of their skins.

Toast the Walnuts:

• While the garlic is roasting, toast the walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring occasionally, until fragrant. Let them cool slightly.

Make the Pesto:

• In a food processor, combine the roasted garlic, toasted walnuts, basil leaves, and Parmesan cheese. Pulse until the ingredients are finely chopped.
• With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You can add more olive oil if you prefer a thinner pesto.
• Taste and adjust seasoning with salt, pepper, and lemon juice.
• Use immediately or store in an airtight container in the fridge for up to a week. You can also freeze the pesto in ice cube trays for longer storage.

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