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A plate of walnut pesto pasta topped with chopped walnuts and fresh basil leaves.
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5 from 9 votes

The BEST Walnut Pesto Pasta

We're obsessed with our homemade walnut pesto pasta, which is made with walnuts instead of pine nuts. You'll not only love the flavor, but you'll also save loads of money on nuts. Just pick your favorite type of pasta and serve this dish warm or cold. Any way you go, this is a perfect weeknight meal to throw together!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Lunch or Dinner
Cuisine: Italian
Diet: Low Lactose, Vegan, Vegetarian
Servings: 4 -6
Calories: 463kcal
Author: Michelle Cehn

Equipment

Ingredients

Walnut Pesto

  • ½ cup tightly packed fresh basil leaves
  • 1 cup raw walnuts
  • 1 teaspoon minced garlic about 2 small cloves
  • ½ cup olive oil
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt

Walnut Pesto Pasta

  • 1 16-ounce package your favorite pasta
  • 1 batch Walnut Pesto
  • salt to taste
  • 1 tablespoon chopped walnuts for garnish (optional)

Instructions

Walnut Pesto

  • In a high-powered blender or food processor, combine all ingredients.
  • Blend on high until smooth and creamy.

Walnut Pesto Pasta

  • In a large pot of boiling water, cook the pasta according to the directions on the package. Drain thoroughly.
  • Combine the pesto with the cooked noodles.
  • Serve with an extra sprinkle of salt and garnish with the chopped walnuts (if using).

Notes

Enjoy the pesto immediately or store in a sealed jar in the fridge for up to 5 days.

Nutrition

Calories: 463kcal | Carbohydrates: 6g | Protein: 7g | Fat: 48g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 23g | Sodium: 583mg | Potassium: 228mg | Fiber: 3g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg