Walnut pesto pasta is nutty, bright, and comes together in the time it takes to boil noodles. If you're tired of heavy cream sauces or complicated weeknight dinners, this fresh basil walnut pesto gives you restaurant-quality flavor with minimal effort.
As a cookbook author and professional recipe developer, I love simple sauces that rely on a few good ingredients. Walnuts make this pesto rich and creamy without being heavy, while lemon juice and zest keep the flavor fresh and balanced.
I make this walnut pesto all the time because it's faster than jarred sauce and tastes infinitely better. The walnuts give it a creamy texture without needing cream, and the lemon keeps it from feeling heavy. It's one of those recipes that feels special but doesn't require any complicated steps.
If you love easy pasta recipes with big flavor, you'll also want to try my Lemon Ricotta Pasta or Creamy Pesto Pasta.
Jump to:
- What Is Walnut Pesto?
- What Does Walnut Pesto Taste Like?
- Why You'll Love This Walnut Pesto Pasta
- Ingredients
- Walnut Pesto vs Traditional Basil Pesto
- Why Walnuts Work So Well in Pesto
- How to Make Walnut Pesto
- Recipe Variations and Substitutions
- Tina's Tips for the Best Walnut Pesto Pasta
- Ways to Use Walnut Pesto
- What to Serve with Pesto Pasta
- Frequently Asked Questions
- Recipe Storage and Reheating
- Walnut Pesto Pasta (Easy Basil Walnut Pesto Recipe)
What Is Walnut Pesto?
Walnut pesto is a variation of classic Italian pesto that replaces traditional pine nuts with walnuts. The result is a pesto sauce that is slightly earthier, a little more robust, and much more affordable to make at home.
Traditional pesto alla Genovese uses basil, pine nuts, Parmesan cheese, garlic, olive oil, and salt. In walnut pesto, the pine nuts are swapped for walnuts, which create a creamy texture and deeper nutty flavor.
Because walnuts are softer than pine nuts, they blend easily into a smooth sauce that coats pasta beautifully.
Walnut pesto is also incredibly versatile - you can use it on pasta, spread it on sandwiches, drizzle it over roasted vegetables, or spoon it onto grilled chicken or fish.
What Does Walnut Pesto Taste Like?
Walnut pesto has a deeper, slightly earthier flavor than traditional basil pesto made with pine nuts. The walnuts make the sauce creamier and more robust, while the basil and lemon keep it fresh and bright. When tossed with pasta, the pesto becomes silky and coats every strand with nutty, garlicky flavor.
Why You'll Love This Walnut Pesto Pasta
- Ready fast: The pesto comes together while the pasta cooks - dinner in 20 minutes.
- Nutty and rich: Walnuts add creaminess and depth without any cream.
- Bright and balanced: Fresh lemon juice and zest keep the sauce from feeling heavy.
- Budget friendly: Walnuts are much more affordable than pine nuts.
- Pantry-friendly: Uses simple ingredients you probably already have.
Ingredients
Here's what you'll need to make walnut pesto pasta.
- Pasta - Spaghetti, linguine, or fusilli all work beautifully. Choose your favorite shape.
- Walnuts - The base of the pesto. They add richness and a slightly earthy flavor while keeping the sauce creamy.
- Fresh basil leaves - Packed for maximum flavor. Fresh basil is essential for pesto.
- Parmigiano Reggiano - Grated finely for the best texture and flavor.
- Garlic - Two cloves add just enough bite without overpowering the basil.
- Extra virgin olive oil - Use good quality olive oil since it's a key flavor in the pesto.
- Sea salt and freshly ground black pepper - Simple seasoning that enhances the ingredients.
- Lemon juice and lemon zest - Brightens the pesto and balances the richness of the walnuts.
- Reserved pasta water - Helps loosen the pesto and coat the pasta evenly.
Walnut Pesto vs Traditional Basil Pesto
Traditional basil pesto is made with pine nuts, which have a buttery and delicate flavor. Walnut pesto swaps pine nuts for walnuts, which are more affordable and have a deeper, slightly earthy taste.
The walnuts also make the pesto creamier and a bit heartier. Both versions are delicious, but walnut pesto has a slightly richer flavor that pairs especially well with lemon.
Why Walnuts Work So Well in Pesto
Walnuts are one of the best substitutes for pine nuts in pesto because they blend easily and have a naturally creamy texture.
They also bring a deeper, slightly earthy flavor that pairs beautifully with basil and garlic.
Compared to pine nuts, walnuts are:
- much more affordable
- easier to find at most grocery stores
- slightly richer in flavor
Once blended with olive oil and Parmesan, the texture becomes silky and coats pasta perfectly.
How to Make Walnut Pesto
Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
Make the Pesto
In a food processor, combine the walnuts, basil, Parmigiano Reggiano, garlic, salt, pepper, lemon juice, and lemon zest. Pulse a few times until roughly chopped. With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
Add the Pasta
Drain the pasta and return it to the pot. Add the pesto and toss to coat.
Serve
Top with extra Parmigiano Reggiano and serve.
Recipe Variations and Substitutions
- Walnuts - Swap with pecans or almonds for a different nutty flavor. Pine nuts can also be used for a more traditional pesto.
- Basil - Try a mix of basil and parsley for a slightly milder pesto.
- Parmigiano Reggiano - Pecorino Romano adds a sharper, saltier flavor.
- Lemon - Skip the lemon for a more classic pesto or add extra for a brighter finish.
- Mint variation - For a brighter herb flavor, add a small handful of fresh mint along with the basil.
- Add protein - Toss in grilled chicken, sautéed shrimp, or white beans for a heartier meal.
- Add vegetables - Stir in sautéed zucchini, cherry tomatoes, or roasted red peppers.
Tina's Tips for the Best Walnut Pesto Pasta
- Toast the walnuts for 3-4 minutes before blending. This deepens their flavor and makes the pesto richer.
- Use fresh basil. Dried basil won't give you the same bright flavor.
- Don't skip the pasta water. It helps the pesto cling to the pasta and creates a silky sauce.
- Use good olive oil. Since pesto uses so few ingredients, quality olive oil makes a noticeable difference.
- Taste and adjust the sauce. Add more lemon for brightness, salt for seasoning, or olive oil for richness.
Ways to Use Walnut Pesto
Walnut pesto isn't just for pasta. Once you make a batch, you can use it in lots of different ways:
- Spread on toasted sourdough or crostini
- Drizzle over roasted vegetables
- Toss with grilled chicken or shrimp
- Stir into warm orzo or couscous
- Use as a sandwich spread
Having a jar of pesto in the fridge makes weeknight meals incredibly easy.
What to Serve with Pesto Pasta
Frequently Asked Questions
Pesto is typically made of pine nuts, olive oil, basil, and cheese. This recipe uses walnuts instead of pine nuts and also adds fresh mint.
You can eat pesto with pasta, chicken, lamb, beef, or roasted vegetables. You can also eat pesto with toasted bread and mozzarella, or even on pizza.
Yes. Store it in an airtight container in the refrigerator for up to 3 days. Pour a thin layer of olive oil on top to help prevent browning.
Absolutely. Freeze pesto in an ice cube tray, then transfer the cubes to a freezer bag. It keeps well for up to 3 months.
Recipe Storage and Reheating
- Refrigerator:Â Store leftovers in an airtight container for up to 3-4 days.
- Freezer:Â Freeze pesto in a freezer-safe container for up to 3 months.
- Reheating:Â Warm pasta gently in a skillet with a little olive oil and a splash of pasta water until heated through.
This walnut pesto pasta is a simple, flavorful weeknight dinner that comes together in about 20 minutes. Fresh basil, walnuts, garlic, lemon, and Parmigiano Reggiano blend into a creamy pesto that coats the pasta perfectly. Once you try homemade walnut pesto, it's hard to go back to jarred sauce.
Walnut Pesto Pasta (Easy Basil Walnut Pesto Recipe)
Equipment
- Food Processor
- Pasta Pot
Ingredients
- ½ lb pasta spaghetti, linguine, or fusilli
- â…“ cup walnuts
- ½ cup fresh basil leaves packed
- ¼ cup grated Parmigiano Reggiano
- 2 cloves garlic
- â…“ cup extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1-3 tablespoons reserved pasta water as needed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- Make the pesto: In a food processor, combine the walnuts, basil, Parmigiano Reggiano, garlic, salt, pepper, lemon juice, and lemon zest. Pulse a few times until roughly chopped.
- Add the olive oil: With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Combine with pasta: Drain the pasta and return it to the pot. Add the pesto and toss to coat.
- Adjust the sauce: Add reserved pasta water, one tablespoon at a time, until the pesto loosens and evenly coats the pasta.
- Serve: Top with extra Parmigiano Reggiano and freshly cracked black pepper before serving.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Taleen | Just As Tasty says
Looks so fresh and delicious! I'll have to try this.
Tasting With Tina says
You will love it!
Sue L says
I love this fresh take on pesto!
Tasting With Tina says
Thank you!
Emily says
I never thought to put mint in my pesto but oh man, I’m doing this from now on! Great recipe!
Tasting With Tina says
It's such a good fresh spin on pesto!!
Amanda Marie Boyle says
I love making my own pesto, but I've never tried it with mint before this. What a great addition.
Tasting With Tina says
You will love it! It's a great way to change it up.
Mama Maggie's Kitchen says
Mmm... I think I just heard my tummy growl. lol. Thank you for making me hungry!
Tasting With Tina says
Lol that's what I'm here for! 🙂
Debra says
Absolutely love the mint in this pesto recipe!
Tasting With Tina says
Thank you! Glad you liked it!
Ankur Patel says
I make this but with sunflower seeds instead. So easy and good
Tasting With Tina says
Love that addition!!
Sally says
I had a bunch of Basil and mint to use up. Found this recipe, and I’m so glad I did. I followed the recipe exactly, and it came out rich and tasteful. I plan to use it on meals during the week.
Christina Musgrave says
Thanks so much, Sally, I'm so happy you enjoyed the recipe!