Basil Walnut Pesto Made with Honey

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Pesto with Walnuts in a white bowl on a green napkin on a wood table with fresh basil

Basil Walnut Pesto was born out of necessity. I know what you are thinking. Necessity?! To further explain, I always “accidentally” grow too much basil during the summer. I say “accidentally” because I always plant five or six plants knowing full well I’ll not be able to use my whole harvest.

If you aren’t sure how to grow basil, it’s really easy and beautiful. The aroma is warm and happy, so I’m ok filling my garden with the plants. Every other day, I go out and snip the flower buds from the tops of the shrubs, which only forces the plants into sending out more shoots. The fragrant leaves go into pasta and onto homegrown tomatoes, but I still end up with a surplus.

This Basil Walnut Pesto Recipe was developed as a means of using up summer shoots.

Pesto and hummus are my favorite dips. I put them on everything-really. I’ve made hummus before (and since I still have so much basil), I might make a hummus with that too, but this is my first foray with making pesto. It’s really nothing difficult to make, you just need to make sure that you don’t over-process it and turn it into a slurry.

In my recipe research, I think I can easily say that I’ve seen 10,000 variants on pesto. Some have cheese, some don’t. There’s many with and without pine nuts. Garlic and olive oil are standard ingredients, and citrus makes its way into many, so I’m keeping it.

As for measuring ingredients. The measurements in the recipe below are just for a baseline. When I made this, I put in enough oil to bind the basil and garlic together, and enough cheese to add the perfect amount of saltiness and body. The food processor will smooth this into the pesto or thicken it up if you made it too thin.

If you aren’t sure how to use this pesto, try it as a dip, marinate chicken breast or try it in a stir-fry.

We always encourage you to play with our recipes and make them your own. The beauty about simple recipes like this is that you can easily change it to suit your taste. Here’s some great ideas from our kitchen:

Make the Best Basil Walnut Pesto with Honey!

  • Swap out the walnuts for pine nuts for a traditional take on the sauce
  • Use orange or lime juice for a light, summery twist
  • Blend in other fresh herbs, like parsley or kale
  • This pesto may add to this Asian Noodle Salad Recipe
  • Try a different variety of basil, like Thai or globe basil

If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

Pesto with Walnuts in a white bowl on a green napkin on a wood table with fresh basil

Pesto With Walnuts

Course: Condiment, Sauce
Cuisine: Italian
Keyword: easy pesto recipe, pesto, pesto with walnuts
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10
Calories: 185kcal

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  • 2 c organic basil fresh, loosely packed
  • 2 cloves garlic chopped
  • 1/2 c Pecorino Romano parmesan cheese grated
  • 1/3 c walnuts
  • 2/3 c olive oil extra virgin
  • 1 large lemon juiced
  • 2 tbsp. Waxing Kara Honey
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


  • Wash and gently pat dry the basil. Remove the ribs and stems remove discolored leaves.
  • In a food processor (set to pulse), combine all of the ingredients. Process until smooth.
  • Serve over pasta, pizza, on a hot sandwich, or with vegetables or crusty bread.


Calories: 185kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 172mg | Potassium: 37mg | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 1.1mg | Calcium: 69mg | Iron: 0.4mg

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