Walnut Pesto (Pesto di Noce)

  • Serves

    makes 1 1/2 cups


Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.


  • 1 12 cups packed basil
  • 12 cup olive oil
  • 13 cup toasted walnuts
  • 14 cup finely grated pecorino
  • 14 cup finely grated parmesan
  • 2 sun-dried tomatoes in oil, chopped
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Process basil, oil, walnuts, pecorino, parmesan, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.

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