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Close up of a neutral dish of vegan walnut pesto pasta with some decorative basil

Walnut Pesto Pasta

  • Author: Michelle Cehn and Toni Okamoto
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch or Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Description

We’re obsessed with our homemade pesto, 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!


Ingredients

Scale

WALNUT PESTO

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

WALNUT PESTO PASTA

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

Instructions

WALNUT PESTO

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

WALNUT PESTO PASTA

  1. In a large pot of boiling water, cook the pasta according to the directions on the package. Drain thoroughly.
  2. Combine the pesto with the cooked noodles.
  3. 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.

Keywords: vegetarian, pasta, walnut, soy-free, lunch, dinner, pesto pasta, dairy-free pesto, comfort food