Name: Pasta with Walnut Pesto Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 12 ounces pasta (spaghetti, linguine, or your choice); 1 cup walnuts; 2 cups fresh basil leaves packed; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 cup olive oil; juice of 1/2 lemon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; extra grated Parmesan and chopped walnuts for garnish (optional)

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Get ready to fall head over heels for Pasta with Walnut Pesto, a dish that delivers big flavor in practically no time at all! This cozy bowl of pasta is tossing traditional pine nut pesto aside and welcoming the earthy richness of walnuts, the vibrancy of fresh basil, and a kiss of tangy lemon. The creamy, nutty sauce hugs every noodle, while grated Parmesan and a sprinkle of extra walnuts add texture and depth. Whether you’re looking to shake up your weeknight dinner routine or wow your friends with something special, Pasta with Walnut Pesto is guaranteed to turn any meal into an Italian-inspired celebration.

Pasta with Walnut Pesto Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of humble ingredients come together to make something so extraordinary. Every element in this recipe shines, bringing its distinct touch to the taste, texture, and even the vibrant green color that pops off the plate.

Pasta (12 ounces, your choice): Use spaghetti, linguine, or any favorite shape; the noodles soak up the pesto beautifully.
Walnuts (1 cup): They provide a creamy, earthy richness and give the pesto its signature depth.
Fresh basil leaves (2 cups, packed): Packed with aromatic flavor and that gorgeous green hue.
Grated Parmesan cheese (1/2 cup): For salty, umami goodness and a luscious creaminess in the sauce.
Garlic (2 cloves, minced): Adds that irresistible pungent kick to wake up all the flavors.
Olive oil (1/2 cup): The backbone of any good pesto, making the sauce silky and rich.
Lemon juice (from 1/2 lemon): A splash of citrus brightens everything up.
Salt (1/2 teaspoon): Seasoning is essential—this brings all the flavors together.
Black pepper (1/4 teaspoon): A touch of heat to balance those creamy and tangy notes.
Extra grated Parmesan and chopped walnuts (optional, for garnish): Sprinkling on top gives you both crunch and extra cheesy magic.

How to Make Pasta with Walnut Pesto

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Drop in your pasta of choice and cook it until it’s perfectly al dente, following the timing on the package for best results. Don’t forget to reserve half a cup of pasta water before draining – this is your secret weapon for a silky pesto sauce! Once drained, set the pasta aside while you make that irresistible walnut pesto.

Step 2: Prep the Walnut Pesto

In the bowl of a food processor, combine the walnuts, fresh basil leaves, grated Parmesan, and minced garlic. Pulse several times until everything is finely chopped. You want a consistency that’s even but still has a little texture—it shouldn’t be a total paste just yet!

Step 3: Make the Creamy Sauce

With the processor running, slowly drizzle in the olive oil and squeeze in the juice of half a lemon. Keep blending until the pesto becomes smooth and creamy. At this point, season generously with salt and black pepper, and give it one last taste to make sure it’s just right.

Step 4: Toss Pasta with Walnut Pesto

Transfer the cooked pasta to a large bowl, then add the walnut pesto. Use tongs to gently toss everything together, adding a bit of reserved pasta water as needed to help the sauce cling beautifully to each noodle. Aim for a glossy, well-coated finish that makes every forkful irresistible.

Step 5: Serve and Savor

Divide your pasta into bowls and finish each serving with an extra sprinkle of grated Parmesan and a handful of chopped walnuts if you like a little crunch. Serve immediately while everything is warm and fragrant.

How to Serve Pasta with Walnut Pesto

Garnishes

A dish as striking as Pasta with Walnut Pesto deserves a finishing touch! Go for a snowy blanket of extra Parmesan, a scattering of toasted chopped walnuts, and perhaps a few torn basil leaves to really show off its green color. A drizzle of your best olive oil heightens the flavor and adds shine.

Side Dishes

Pair your Pasta with Walnut Pesto with a lively arugula salad tossed in lemon vinaigrette, or some garlicky roasted vegetables for a satisfying, complete meal. A crusty loaf of Italian bread is never out of place—perfect for mopping up every last drop of leftover sauce.

Creative Ways to Present

Go beyond the bowl! Serve the pasta in a big platter for family-style sharing, or twirl neat nests onto individual plates for an elegant dinner. Leftover walnut pesto makes a fabulous spread for crostini or a vibrant drizzle over grilled chicken or roasted veggies, making this recipe a versatile star in your kitchen.

Make Ahead and Storage

Storing Leftovers

Leftovers of Pasta with Walnut Pesto keep well in an airtight container in the fridge for up to three days. If you know you’ll have extras, store some of the pesto separately to stir into the noodles just before reheating for the freshest taste.

Freezing

You can absolutely freeze walnut pesto! Simply transfer it to a freezer-safe container (skip the cheese if you want the smoothest texture), press some plastic wrap against the surface, and seal. Thaw overnight in the fridge, stir in the cheese, and toss with freshly cooked pasta whenever you crave a taste of summer.

Reheating

To bring leftover Pasta with Walnut Pesto back to life, add a splash of water or olive oil before reheating gently on the stove or in the microwave. This helps loosen up the sauce so it’s just as creamy as when first served.

FAQs

Can I use a different nut instead of walnuts?

Yes! While walnuts deliver a rich, earthy flavor, you can substitute with pecans, almonds, or even cashews for a slightly different twist—just know the flavor will change a bit, but the results will still be delicious.

Is this recipe gluten-free?

If you swap in your favorite gluten-free pasta, Pasta with Walnut Pesto becomes instantly gluten-free. The pesto itself contains no gluten, making it a versatile and inclusive dish.

Do I really need a food processor?

While a food processor makes quick work of the pesto, you can absolutely use a high-powered blender or even a mortar and pestle for a more rustic, hands-on version. The texture may be chunkier, but the taste will still shine.

Can I make Pasta with Walnut Pesto ahead of time?

You can prepare the walnut pesto up to three days ahead and refrigerate it in an airtight container. For the best flavor, toss it with hot pasta just before serving so the sauce is fresh and aromatic.

What pasta shape works best?

Spaghetti and linguine are classic picks, but don’t be afraid to experiment! Short shapes like fusilli or rigatoni catch pockets of pesto beautifully, making every bite a treat.

Final Thoughts

If you’re looking for a dish that’s elegant enough for guests and easy enough for Wednesday night dinner, Pasta with Walnut Pesto is your answer. This recipe proves that a few good ingredients and a little creativity can make weeknight magic—so grab some basil and walnuts, and let dinner become your new favorite ritual!

Pasta with Walnut Pesto Recipe

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4.9 from 6 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of this Pasta with Walnut Pesto dish that combines the earthy taste of walnuts with the freshness of basil, creating a creamy and satisfying sauce for your favorite pasta.

Ingredients

Scale

Pasta:

12 ounces pasta (spaghetti, linguine, or your choice)

Walnut Pesto:

1 cup walnuts
2 cups fresh basil leaves packed
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 cup olive oil
juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish:

extra grated Parmesan and chopped walnuts for garnish (optional)

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Instructions

Cook the Pasta: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Make the Walnut Pesto: In a food processor, combine the walnuts, basil, Parmesan cheese, and minced garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto is smooth and creamy. Season with salt and black pepper to taste.
Toss and Serve: In a large bowl, toss the cooked pasta with the walnut pesto, adding a bit of reserved pasta water as needed to thin the sauce and help it coat the noodles evenly. Serve immediately, garnished with extra Parmesan and chopped walnuts if desired.