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Home » Pesto » Homemade Rosemary And Walnut Pesto

Homemade Rosemary And Walnut Pesto

Author: Karon Grieve Published : July 2013

Recipe
rosemary and walnut pesto
rosemary and walnut pesto
rosemary and walnut pesto

This super tasty rosemary and walnut pesto is rich and aromatic and the perfect pesto for the winter months when you want something a bit stronger than the standard basil variety.

rosemary pesto on toasts

Why you’ll love this recipe

  • For anyone who likes flavour this rosemary pesto is robust and packed with flavour to tingle those taste buds
  • Rosematry and walnut pesto is super easy to make in a matter of minutes
  • You can’t buy this amazing rosemary pesto in the shops!

Many people think of rosemary only as a winter herb. Her robust flavour and ability to dance with the heavyweights like roast lamb, beef and hearty root veggies tends to tuck this herb neatly into the cooler weather box of kitchen classics.

But I love rosemary whatever the season, and when, like now she is decked out in all her summer finely with tiny blue blossoms like Christmas ornaments highlighting her prickles I just have to keep picking and use her in as many ways as possible.

Making rosemary and walnut pesto is just one of them.

mortar and pestle with pesto

Pesto

One of my favourite ways to use this herby delight is to make rosemary and walnut pesto. I can use it now and also pop into the freezer to enjoy later in the year.

Pestos are so simple to make, but many folks fall into the trap of just thinking there is only one sort available – the ubiquitous dull green basil pesto found in all supermarkets.

This is such a shame as you can whip up your own pesto using a huge variety of ingredients. You will end up with something that will add that all-important flash of flavour to all sorts of dishes.

I love pesto so much I wrote an Ebook about it – A Passion For Pesto.

With over 75 super easy recipes for all sorts of pestos from herbal to veggies and even using weeds. I also make sweet fruit pestos for desserts. And there are recipes for how to use your delicious pesto creations too.

Strong on flavour

This rosemary and walnut pesto is not for the faint hearted who like their pesto bland.

This is one gutsy lady packed with robust flavours and more of a pesto puttanesca! She is full of passion and vitality, you will not forget her in a hurry.

ingredients for rosemary pesto

Ingredients for rosemary and walnut pesto

Rosemary – this delightful herb is the star of the show here. Use fresh rosemary and definitely not dried.

Parsley – we are using parsley just as a filler here and almost to soften the power of the rosemary in this amazing rosemary and walnut pesto recipe.

Walnuts – I use walnuts in my rosemary and walnut pesto rather than pine nuts that are found in the standard pesto recipes. Walnuts have a stronger flavour and are almost earthy like the rosemary itself. They stand up well to the strength of the rosemary in this pesto and don’t get lost as pine nuts would.

Parmesan – you want the cheese element in this pesto, use any of the fabulous Italian hard cheeses here.

Lemon juice – give a nice wee kick to really wake up the rosemary and walnuts and make this delicious rosemary pesto sing!

Olive oil – good quality olive oil here please.

toasting walnuts in dry pan
rosemary and walnut pesto in food processor

How to make rosemary and walnut pesto

This is such a simple two step recipe and it’s super easy.

Firstly you want to toast the walnuts. Why? Because toasting the nuts makes them sweeter and brings out their natural flavour.

When you are toasting walnuts use a dry pan and watch them like a hawk. This is not the time to answer your phone, check facebook or nip to the loo! The nuts will take barely a minute to toast.

You’ll know when they are ready as soon as they start to turn golden and emit that gorgeous nutty aroma.

Leave them a second past this stage and they’ll burn and be useless. As soon as they are ready tip the walnuts out of the hot pan to stop them cooking further.

Next simply whizz up all your ingredients in a food processor and season to taste.

Or, use a good old fashioned pestle and mortar and grind the pesto together in the traditional way. Actually, I love making any pesto like this, it really is rather theraputic and with rosemary and walnut pesto the smell is amazing.

jar of rosemary pesto with spoon at side

Storage

Spoon your pesto into a jar and pop on a lid. This rosemary and walnut pesto will keep for up to 2 weeks in the fridge. When you use some just top up with a little olive oil to cover the top of the pesto and stop it from discolouring.

You can freeze your rosemary and walnut pesto in ice cube trays then you will have the perfect little portions for using on spaghetti etc.

How to serve this pesto

Like all pestos you can use this rosemary and walnut pesto to spread liberally on bruschetta, or just plain old toast if you don’t want to be fancy about it.

Top with a few roasted baby tomatoes to zap up that flavour package.

Rosemary loves tomatoes and I often use a sprinkling of chopped rosemary on a tomato salad instead of the usual basil as it really enhances the flavour of the tomatoes without hiding their summer freshness.

pesto in spaghetti

Pesto and pasta

The other great standard for pesto is, of course, to stir it through your pasta as a super simple fast food sauce. Fry some lardons or snips of bacon and toss these in as well. This robust rosemary and walnut pesto just relishes all that depth of flavour and you will have one hearty meal on your plate within a few minutes.

So here is how to make this Rosemary and Walnut Pesto, it is quick and easy and oh so tasty. I’m sure you will be converted and find yourself skipping past that boring green supermarket sludge from now on.

Enjoy!

larder links

Looking for more super easy pesto recipes to try? Then check these out before you go;

Wild garlic pesto

Red pepper pesto

Nut free pesto

Lovage and walnut pesto

Parsley and almond pesto

Nasturtium flower and leaf pesto

Great British pesto

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rosemary pesto on toasts

Rosemary and Walnut Pesto

Karon Grieve
A rich and aromatic pesto perfect for the winter months in pasta or bruschetta
4.75 from 8 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course savoury
Cuisine Italian
Servings 6 servings
Calories 178 kcal

Ingredients
 

  • 3 sprigs rosemary about 6″ long fresh rosemary
  • 1/2 cup parsley chopped
  • 2 cloves garlic
  • 50 g walnuts
  • 1/2 lemon grated zest and juice
  • 25 g parmesan cheese
  • 75 ml olive oil
  • Sea salt and black pepper
Metric – US Customary

Instructions
 

  • Toast the walnuts in a dry pan for about 1 minute (see notes in blog post)
  • Remove stalk from rosemary and chop roughly
  • Put all ingredients into food processor and blitze till you get a sauce. Add more oil if you want it runnier.
  • Season with salt and pepper to taste.
  • Allow to chill in the fridge for 30 minutes to let those flavours develop.

Video

Notes

A really rich and aromatic pesto perfect on crostini with roasted tomatoes as well as in the usual pasta etc.
This will keep for up to 2 weeks in the fridge in a covered jar, top unused pesto with olive oil to stop it disscolouring.

Nutrition

Calories: 178kcalCarbohydrates: 3gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 70mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 459IUVitamin C: 12mgCalcium: 69mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Autumn/Fall, Pesto

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Comments

  1. Kim Daltrey says

    July 10, 2013 at 10:23 am

    Must give this a try – often make my own pesto using various foodstuffs. A favourite with the family is broccoli and walnut pesto. Guess I always thought something like rosemary would be just too strong, but sounds delicious. Admit to a really soft spot for basil pesto, but it HAS to be homemade.

    Reply
    • Karon Grieve says

      July 10, 2013 at 11:31 am

      Hi Kim,
      Your broccoli and walnut pesto sounds great. Like you I really do feel that pesto just has to be homemade to have any taste at all.
      Thanks for your comment.
      K x

      Reply
  2. Judy says

    July 10, 2013 at 6:06 pm

    Thanks for the great recipe it has ingredients that I have on hand. I love rosemary and use it at all the time.

    Reply
    • Karon Grieve says

      July 11, 2013 at 8:46 am

      Try it Judy and let me know what you think.
      K x

      Reply
  3. Patti S. says

    July 10, 2013 at 10:00 pm

    This sounds really yummy! How do you find all these great things to make, Karon!.You are so talented. Thanks for sharing!
    Patti xxoo

    Reply
    • Karon Grieve says

      July 11, 2013 at 8:45 am

      Hi Patti
      This one was simple really as I have lota of rosemary as it is my favourite herb. Just had to try it in pesto!
      Glad you like the sound of it.
      K x

      Reply
  4. Sue says

    July 11, 2013 at 8:01 am

    5 stars
    This sounds lovely. I make all types of pesto but I have never used Rosemary …. duh … why not I’m asking myself now, I love the stuff.

    I’m giving this a go later, I have all the ingredients and it’ll bug me now if I don’t.

    Thanks for the idea 🙂

    Reply
    • Karon Grieve says

      July 11, 2013 at 8:45 am

      Let me know what you think when you make it Sue. Hope it becomes a regular for you.
      K x

      Reply
  5. Pammy says

    January 10, 2019 at 4:15 am

    5 stars
    I used this recipe but had to add some of my own tweaks using what was in my fridge and pantry. Instead of walnuts I added a mix of pistachio and cashew nuts. Also as I was down to the last of my parmesan so I also added porcorino cheese. It was amazing and I confess to using my finger to help clean the kitchen wizz. Best pesto I have ever made and a big hit with my hubby. I will toss it through cooked veges for dinner tonight ….Yum

    Reply
    • Karon Grieve says

      January 15, 2019 at 9:28 am

      Glad you iked it and got creative with your leftovers too!
      K

      Reply
  6. Pammy McIvor says

    September 26, 2019 at 6:43 am

    Made this again today. I tweaked it a bit again by adding some feta and dill only because I had them on the bench!!! Came out finger licking good. I have also passed this recipe to a few of my mates.

    Reply
    • Karon Grieve says

      October 1, 2019 at 9:45 am

      Hi Pammy
      That sounds wonderful
      K x

      Reply
  7. Sandra Ellis says

    October 21, 2020 at 6:36 am

    How can you make this recipe nut and seed free?

    Reply
    • Karon Grieve says

      October 21, 2020 at 8:32 am

      Hi Sandra
      Glad you want to make the pesto. There is a link at the bottom of the post to other pestos and one of those is Nut Free Pesto. Simply follow that recipe using rosemary. https://larderlove.com/nut-free-pesto/
      K

      Reply
  8. Sandra Ellis says

    October 21, 2020 at 6:37 am

    How can you make this recipe nut and seed free?
    I would love to make a Rosemary Pesto

    Reply
    • Karon Grieve says

      October 21, 2020 at 8:32 am

      Hi Sandra
      Glad you want to make the pesto. There is a link at the bottom of the post to other pestos and one of those is Nut Free Pesto. Simply follow that recipe using rosemary. https://larderlove.com/nut-free-pesto/
      K

      Reply
  9. Sandra Ellis says

    October 21, 2020 at 6:39 am

    How can you make this recipe nut and seed free?
    I would love to make a Rosemary Pesto. You recipe sounds great can I omitt the nuts

    Reply
    • Karon Grieve says

      October 21, 2020 at 8:32 am

      Hi Sandra
      Glad you want to make the pesto. There is a link at the bottom of the post to other pestos and one of those is Nut Free Pesto. Simply follow that recipe using rosemary. https://larderlove.com/nut-free-pesto/
      K

      Reply
  10. Diana says

    June 20, 2021 at 12:02 pm

    5 stars
    That Rosemary Pesto was just perfect! It’s very addictive can’t get enough! I too have lots of Rosemary, and always looking for ideas. This will be a favourite I’ll be making all the time.
    Thank you for sharing xx
    Diana

    Reply
    • Karon Grieve says

      June 21, 2021 at 9:04 am

      Hi Diana
      So glad you like the rosemary pesto so much. Must say it’s one of my favourites too.
      K

      Reply
  11. Cathy says

    November 20, 2022 at 6:25 am

    Can you make the pesto cheese free. I have some nutritional yeast flakes. Would they do to add an Unami tang.

    Reply
    • Karon Grieve says

      November 21, 2022 at 8:58 am

      Hi Cathy,
      You can make pesto completely cheese free if you want. In fact if you are freezing pesto you always leave out the cheese. And yes the nutritional yeast flakes should work.
      K

      Reply
4.75 from 8 votes (5 ratings without comment)

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