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 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Lunch or Dinner
Cuisine: Italian
Servings: 4-6
Calories: 463kcal
Author: Michelle Cehn and Toni Okamoto
Ingredients
Walnut Pesto
½cuptightly packed fresh basil leaves
1cupraw walnuts
1teaspoonminced garlicabout 2 small cloves
½cupolive oil
2tablespoonsnutritional yeast
1teaspoonsalt
Walnut Pesto Pasta
116-ounce packageyour favorite pasta
1batchWalnut Pesto
saltto taste
1tablespoonchopped walnutsfor 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.