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Overhead shot of homemade walnut pesto pasta recipe served in a white bowl on a marble kitchen counter with scattered basil and walnuts

Walnut Pesto Pasta Recipe

Creamy and flavorful walnut pesto pasta recipe made with fresh basil, toasted walnuts, and Parmesan. Quick, healthy, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Fresh basil leaves Packed
  • 3 Garlic cloves Peeled
  • ¼ cup Fresh parsley Optional, for extra color
  • ½ cup Raw walnuts Shelled, toasted
  • ½ cup Parmesan cheese Freshly grated
  • 2 tablespoon Pecorino Romano Optional
  • ⅓ cup Extra virgin olive oil
  • 1 tablespoon Fresh lemon juice Use less if you prefer less tang
  • ½ teaspoon Sea salt
  • ¼ teaspoon Black pepper Fresh ground if possible
  • 12 oz Pasta Linguine, spaghetti, or penne

Equipment

  • 1 Food processor 7-cup capacity recommended for smooth but textured pesto
  • 1 Large pasta pot At least 6-quart for boiling pasta
  • 1 Fine-mesh strainer To drain pasta and reserve water
  • 1 Wooden Spoon or Fork For tossing pasta without damaging noodles
  • 1 Chef's knife To mince garlic if needed

Method
 

  1. Toast walnuts in a skillet for 3–4 mins until fragrant
  2. Let walnuts cool and prepare basil
  3. Boil salted water and cook pasta to al dente
  4. Add walnuts and garlic to processor, pulse
  5. Add basil, salt, pepper, and pulse again
  6. Drizzle in olive oil while blending
  7. Add cheese and lemon juice, pulse to combine
  8. Toss cooked pasta with pesto and pasta water
  9. Adjust seasoning with lemon juice or salt

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.