Creamy Walnut Pesto Pasta

Walnut pesto swaps pine nuts for toasted walnuts, lending earthy depth to the bright basil classic of northern Italy. Whirled creamy with Parmesan, garlic, and lemon, it coats al dente pasta in a silky weeknight sauce.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 620 cal
• 18g protein
• 58g carbs
• 38g fat
• 3g fiber

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Ingredients

• 1 1/2 cups walnuts
• 2 cups packed fresh basil leaves
• 3 garlic cloves
• 3/4 cup Parmesan cheese, grated
• 1/2 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 oz dried pasta (rigatoni or fusilli)
• 1 cup reserved pasta water
• 2 tbsp butter
• 1/4 cup toasted walnut halves for garnish

Instructions

1. 1Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, shaking often, until fragrant and lightly golden; set aside to cool slightly.
2. 2Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente according to package timing.
3. 3While the pasta cooks, add the cooled toasted walnuts, basil, garlic, and Parmesan to a food processor.
4. 4Pulse several times until the nuts are finely chopped, then stream in the olive oil while the machine runs until a thick, creamy paste forms.
5. 5Add the lemon juice, salt, and pepper; pulse again and scrape down the sides so everything is silky and emulsified.
6. 6Reserve a cup of starchy pasta water, then drain the pasta and return it to the hot pot off the heat.
7. 7Add the butter and half the pesto to the pasta, tossing vigorously so the sauce coats every piece.
8. 8Splash in pasta water a few tablespoons at a time, continuing to toss until the pesto loosens into a glossy, clingy sauce.
9. 9Taste and fold in more pesto if desired for extra nut intensity, then divide among warm bowls.
10. 10Top each serving with extra toasted walnut halves and a final grind of black pepper before serving immediately.