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pesto sauce made with walnuts and basil in a white dish with a white twel underneatha nd a few fresh basil leaves resting nearby

Basil Walnut Pesto

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  • Author: Whip & Wander
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: 1 cup 1x
  • Category: Sauces & Savory Condiments
  • Method: Food Processor
  • Cuisine: Italian
  • Diet: Vegetarian


Whether you're plucking the basil straight out of your garden in the summer or relying on your local grocery to stock the green herb in the cooler months, this fodmap-friendly Basil Walnut Pesto can be made in 5-minutes or less and is a year-round staple worth adding to your menu.


  • 2 cups (78g) basil, firmly packed
  • 1/2 cup (106g) extra virgin olive oil - OR - for those following a low-FODMAP diet you can use garlic-infused olive oil
  • 3 garlic cloves (omit for low-FODMAP)
  • 1/3 cup (40g) walnuts, chopped
  • 1/3 cup (30g) shredded parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • zest of 1 lemon + 1 tsp of lemon juice


  • Add all ingredients, except for the olive oil to a food processor fitted with the blade attachment. Pulse for about 1 minute, until ingredients are mostly broken down and gravelly.
  • With the food processor running, drizzle in the olive oil in a steady stream, pulsing until combined and desired smoothness is achieved.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 2 tbsp
  • Calories: 172
  • Sodium: 205 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Carbohydrates: 1 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 3 mg