Mushroom Walnut Pesto in a black bowl with a basil leaf ganishing the middle served with crackers
5 from 2 votes

Mushroom Walnut Pesto

This Mushroom Walnut Pesto Spread is a rich and delicious appetizer when served with crackers or chips. It also makes a delicious and easy dinner when served over cooked pasta. Try it stuffed into peppers as well.
Course Appetizer, Main Course
Cuisine American
Keyword basil, mushroom, pesto
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 284 kcal
Author Debi


  • 4 tablespoons pine nuts
  • 4 tablespoons walnuts
  • 4 ounces cream cheese softened
  • 4 cloves garlic
  • 4 cups fresh basil leaves
  • 16 medium mushrooms
  • 1 teaspoon salt
  • ½ cup olive oil
  • 2/3 cup freshly grated Parmesan cheese


  1. Preheat oven to 350° Place pine nuts and walnuts in a single layer in an ungreased shallow pan or rimmed baking sheet. Bake 5 to 10 minutes or until they are golden brown. Remove from pan to cool.
  2. In a food processor, pulse cream cheese and garlic until soft and creamy. Add in basil leaves, mushrooms, salt, oil, toasted and cooled walnuts and pine nuts, and puree until smooth. Place pesto mixture in a large mixing bowl, and stir in the grated Parmesan cheese. Mix well.
  3. Immediately serve with crackers, chips, or veggies as a spread or dip. Or serve over freshly cooked pasta. Or stuff into peppers or cooked pasta shells.

Recipe Notes

Store leftovers in the fridge, tightly covered with plastic wrap.

Nutrition Facts
Mushroom Walnut Pesto
Amount Per Serving
Calories 284 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 23mg8%
Sodium 467mg20%
Potassium 250mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 895IU18%
Vitamin C 3.5mg4%
Calcium 135mg14%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.