This easy walnut pesto is a creamy, nutty delight that brings life to your pasta dishes. Just blend walnuts, basil, garlic, and olive oil for a fresh taste!
You won’t believe how quick this is to whip up. I often make it when I’m too hungry to wait! Pair it with your favorite pasta, and you’ll have a yummy meal in minutes.
Key Ingredients & Substitutions
Walnuts: Walnuts give this pesto its rich, nutty flavor. If you have allergies or prefer something different, pine nuts or almonds work well too! Roasting them lightly before blending enhances their flavor.
Fresh Basil: Basil is essential for that fresh taste! If you can’t find basil, consider using spinach or arugula for a different twist, though they will change the flavor profile a bit.
Parmesan Cheese: This adds a nice cheesy flavor and creaminess. If you’re dairy-free, nutritional yeast provides a cheesy taste without the dairy! You could also use a vegan Parmesan substitute.
Olive Oil: Extra virgin olive oil is preferred for the best flavor. If you want a lighter option, feel free to use avocado oil or even a mild-flavored vegetable oil.
How Do I Blend Pesto for the Best Texture?
The blending process is crucial for a smooth walnut pesto. Here’s how to do it right:
- Start with the walnuts, garlic, and basil in the food processor. Pulse until finely chopped—this ensures even mixing.
- Next, add the Parmesan and lemon juice, then pulse again to combine. This helps prevent clumping.
- With the processor running, gradually stream in the olive oil. This allows it to emulsify, which creates a creamy texture!
- If the pesto is too thick, use reserved pasta water to achieve your desired consistency. Just add little by little until it looks perfect.
By following these simple tips, you’ll get a rich and smooth walnut pesto every time! Enjoy your meal!
Easy Walnut Pesto Recipe for Pasta
Ingredients You’ll Need:
- 1 cup walnuts, chopped (plus extra for garnish)
- 2 cloves garlic
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/2 cup olive oil (adjust as needed for consistency)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (spaghetti, linguine, or your choice)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 10 minutes of cooking time. Total, you can whip up this delicious walnut pesto pasta in roughly 25 minutes!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. Don’t forget to reserve about 1 cup of the pasta water before draining the pasta. Set it aside once done!
2. Make the Walnut Pesto:
While the pasta is cooking, grab your food processor. Throw in the chopped walnuts, garlic, and fresh basil leaves. Pulse them together until everything is finely chopped but still a bit chunky for texture.
3. Add Cheese and Lemon:
Add in the grated Parmesan cheese and lemon juice. Pulse the mixture again until it’s well combined. This adds that creamy, cheesy goodness we love in pesto.
4. Stream in Olive Oil:
Keep the food processor running and slowly pour in the olive oil. This helps create that lovely creamy texture. If your pesto seems too thick, you can adjust the consistency by adding a little bit of the reserved pasta water until you reach your desired thickness.
5. Season:
Now it’s time to taste your pesto! Add salt and freshly ground black pepper according to your liking. Mix well to combine those flavors.
6. Combine Pasta and Pesto:
Take your drained pasta and toss it with the walnut pesto. Make sure all the pasta is evenly coated. If it looks a bit dry, drizzle in more reserved pasta water to help everything stick together nicely.
7. Serve:
Your delicious walnut pesto pasta is ready! Plate it up and garnish with extra chopped walnuts, a sprinkle of grated Parmesan, and a crack of black pepper for that final touch!
Enjoy this creamy, nutty walnut pesto pasta that’s perfect for a quick and satisfying meal!
Frequently Asked Questions (FAQ)
Can I Use Other Nuts Instead of Walnuts?
Absolutely! If you prefer, you can substitute walnuts with pine nuts, almonds, or even pecans. Each nut will lend a different flavor, so feel free to experiment based on your taste!
Can I Make the Pesto Ahead of Time?
Yes, you can! Walnut pesto can be made in advance and stored in an airtight container in the refrigerator for up to a week. Simply drizzle a little olive oil on top before sealing to help prevent browning from oxidation.
What’s the Best Way to Store Leftover Pesto?
Store any leftover walnut pesto in an airtight container in the fridge for up to 1 week. If you want to keep it longer, you can freeze pesto in ice cube trays for easy portions. Once frozen, transfer the cubes to a freezer bag for up to 3 months!
Can I Make This Recipe Vegan?
Yes, you can make this walnut pesto vegan by omitting the Parmesan cheese or using a plant-based substitute or nutritional yeast instead. It will still be delicious and packed with flavor!
