Walnut Pesto Dip

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I LOVE me some chips and dips, but did you know you can use walnuts to make a pesto? Let’s get that brain food in there babyyyy. I’m talking antioxidants, vitamins, minerals…you get the picture. You really do get all that good stuff with my walnut pesto dip and if you wanna keep the healthy theme going, grab a few veggie sticks and get dipping. I’m probs still gonna have crisps though tbh.

This nutty dip makes the perfect accompaniment for any platter or charcuterie board. Whack it on your summer BBQ spread, get a massive bowl of it ready for the big game (or Vanderpump Rules Season 10 Reunion if you’re me) or…just get dipping! If you’re veggie or have any vegetarian friends visiting, simply switch out the Parmesan cheese for another hard cheese and you’re good to go.

And if you want to get reeeeally boujee with it, why not make your own gourmet crisps to scoop up your walnut pesto dip? I love a pack of Monster Munch as much as the next gal but there’s something super satisfying about making your own crisps and playing around with flavour combos. I went for mature cheddar and crispy shallots but the possibilities are endless.

For any leftover walnuts, why not try my Cheesy Walnut Crackers or Coffee and Walnut Cupcakes? We don’t like waste, we like cupcakes! For a weekend breakfast treat, I would highly recommend making my candied walnut and blueberry pancakes as OMG THEY ARE GOOD. Or if you want a break for cooking and for me to stop naming more walnut based recipes, simply place all your walnuts in an air tight container and store in the freezer for up to 12 months.

P.s. Should I do a full series on chips and dips?! I’m now really committed to creating the ultimate TV food platter so send me your ideas asap!


metric imperial

For the Pesto

  • 2oz walnuts, chopped
  • 60g walnuts, chopped
  • 2oz basil
  • 60g basil
  • 2oz veggie hard cheese or Parmesan, finely grated
  • 50g veggie hard cheese or Parmesan, finely grated
  • 1 clove of garlic
  • 1 clove of garlic
  • 2 1/4fl oz olive oil
  • 70ml olive oil
  • Squeeze of lemon juice
  • Squeeze of lemon juice
  • Pinch of salt, to taste
  • Pinch of salt, to taste

To Serve

  • 4 tbsp sour cream
  • 4 tbsp sour cream
  • 1 bag of tortilla chips
  • 1 bag of tortilla chips


  1. In a food processor or pestle and mortar, blend the garlic, cheese, walnuts and some of the oil.
  2. Once blended well, add the basil and pulse whilst also drizzling in the remaining oil.
  3. Give it a taste. Squeeze in lemon juice if it needs it and season with salt and pepper to taste.
  4. Once you are happy with the flavour, stir in a couple of tbsps of the pesto into the sour cream.
  5. Taste again and add more if you want it more pesto-y. I usually add a dash more lemon as I like it tangy.
  6. Serve with tortilla chips and enjoy!