Walnut Pesto

This incredibly delicious walnut pesto is creamy and full of nutty, savory flavor. It’s easy to make, ready in 5 minutes, and sure to become your new favorite pasta sauce!

Published on March 2020/Updated on April 2025

I’m excited to re-share one of my favorite pesto sauce recipes. It’s so simple, delicious, and versatile. This is a must-try recipe, my friends.

Made with walnuts, parmesan cheese, olive oil, garlic, and a slice of bread soaked in milk, this walnut pesto will surprise you with its irresistible creaminess and flavor.

Hey, have you noticed the recipe doesn’t call for any cream? Yes, no cream is required here, and it’s rich, smooth, and luscious but light, without being overloaded with olive oil or heavy cream!

This simple Italian recipe, traditionally made with a mortar and pestle, comes from the Liguria region of Italy. It’s rustic and flavorful, like its most-known cousin, basil pesto.

And it’s ridiculously easy to make: blend all the ingredients in a food processor until smooth and delicious.

This is the recipe to keep in your back pockets when you have company or crave a scrumptious pasta dish ready in no time. It’s effortless but elegant enough for a dinner party and also makes a delicious appetizer when spread on crusty bread—Hello, walnut crostini!

What’s not to love, seriously?

Yes, if you love walnuts and a creamy bowl of pasta full of flavor, look no further; this walnut pesto recipe is for you!

List of the ingredients

• Walnuts
• A slice of bread
• Parmesan cheese
• Olive oil
• Garlic
• Milk
• Salt & pepper

How to make walnut pesto

(Note: This is a quick description; the full recipe is at the bottom of the page.)

• Soak the bread in the milk for a couple of minutes.
• Blend all the ingredients into a pesto-like consistency. I recommend using a food processor, as the pesto is not liquid enough for a blender.
• Adjust the seasoning according to your taste.

• Transfer the walnut pesto into a glass jar with a lid or an airtight container and refrigerate for up to 3 days.
• Toss it with pasta until nice and creamy, using a bit of pasta water to thin it out, or spread it on sandwiches or crusty bread for a delicious appetizer or snack!

Recipe notes

ingredients & substitutions

Walnuts: You need shelled walnuts for this recipe—there is no need to toast them first. However, if you use walnut pesto for your pasta, I recommend topping it with toasted chopped walnuts to take it to the next level,.

Bread: The Italian recipe calls for bread soaked in milk, a great trick for adding body and creaminess to the pesto without using cream. I usually use ciabatta, but any white bread without added sugar, including gluten-free bread, should work.

Milk: Cow milk is used for texture and flavor, but you can swap it for your favorite plant-based alternative.

Extra virgin olive oil: This is the best for flavor and nutrition. I don’t use too much olive oil for my walnut pesto recipe, but I recommend extra virgin olive oil—less is more!

Garlic: It’s essential for its aromatic, pungent flavor, but we don’t want it to overshadow the walnut flavor; you need about 1/4 tsp of grated fresh garlic. Go easy on garlic!

Parmesan cheese: This is another key ingredient for the best pesto recipes. The longer Parmesan cheese is aged, its flavor is more intense and salty. You can skip it if you don’t have it on hand, but the final result will be different.

Seasoning: I recommend adjusting the seasoning at the end, as the saltiness also depends on the age of your parmesan. I also love grinds of freshly ground black pepper when it’s time to serve the walnut pesto with pasta. YUM.

Herbs: I left the fresh herbs out as I wanted the walnuts to be the stars of the show, but you can add some fresh basil leaves or fresh majoran for more aromatic flavor.

How to serve walnut pesto

This versatile walnut pesto recipe makes a fabulous pasta sauce but can also be used to spread delicious crostini and canapes. Below are a few ideas and tips!

• Walnut pesto pasta: Cook and drain your pasta, reserve about 1 cup of pasta water, and stir the pasta with the walnut pesto, gradually adding some of the pasta water to loosen up the pesto until smooth and creamy. But you don’t need the full cup—trust your judgment. Finally, top each serving with crispy walnuts and shaved parmesan cheese to make it fancy!
• Appetizer: Think of crusty crostini spread with flavorful walnut pesto and topped with crumbled blue cheese or goat cheese. The earthy taste of walnuts goes beautifully with salty cheese!
• Salads: Try it with salads made with celery or apples like my cabbage apple salad.
• And pizza? Yes, it tastes amazing on this gorgonzola pizza, and it’s great to jazz up white pizzas from goat cheese pizza and cream cheese pizza to this super simple mozzarella pizza.

ARE WALNUTS GOOD FOR YOU?

Not only are walnuts delicious, but they’re also packed with vitamins, minerals, precious antioxidants, and omega-3 fats. This rich nutrient profile offers potential benefits for brain health and heart functions.

Storage tips & leftovers

You can store the walnut pesto in an airtight container or a glass jar with a lid in the fridge for up to 3 days, or store it in the freezer for up to 1 month.

MORE PESTO RECIPES YOU’LL LOVE!

• Arugula pesto
• Spinach pesto
• Parsley pesto
• Sun-dried tomato paste
• Mint pesto

Lastly, if you make this walnut pesto or have a question, let me know by leaving a comment. I would love to hear from you! x

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