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!

Course Lunch or Dinner

Cuisine Italian

Keyword dairy-free pesto, Pesto Pasta, walnut pesto, walnut pesto pasta

Prep Time 20

Cook Time 15

Total Time 35

Servings -6

Calories 463kcal

Author Michelle Cehn and Toni Okamoto

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