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.
Print Pin Servings: 4 servings
Calories: 520kcal
Cost: $10
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
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
Instructions
- Toast walnuts in a skillet for 3–4 mins until fragrant
- Let walnuts cool and prepare basil
- Boil salted water and cook pasta to al dente
- Add walnuts and garlic to processor, pulse
- Add basil, salt, pepper, and pulse again
- Drizzle in olive oil while blending
- Add cheese and lemon juice, pulse to combine
- Toss cooked pasta with pesto and pasta water
- Adjust seasoning with lemon juice or salt
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 520kcal | Carbohydrates: 50g | Protein: 14g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 320mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 2.1mg