White Walnut Pesto

White Walnut Pesto

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
0.5 cup Raw Walnuts
3 (or more) Garlic Cloves
0.5 cup (grated) Parmesan Cheese
0.5 teaspoon Sea Salt
0.5 teaspoon Ground Black Pepper
0.5 cup Extra Virgin Olive Oil
1 teaspoon (optional) Honey
6 ounces Spaghetti
1 cup Pasta Water
Fresh Basil Leaves

White Walnut Pesto

  • 15 minutes
  • Serves 2
  • Easy




Easy, 7-ingredient white walnut and parmesan pesto!

This easy white pesto is so easy to make and results in a creamy sauce that is perfect for any shape of pasta!

The word pesto means “pounded” in Italian and is traditionally green.

As the food world innovates, so do do the traditional dishes.

So it’s out with the green (for now) and in with the white…pesto that is!

I love the flavor of walnut but you can use any nut or seed you have on hand.

Other alternatives are pecans, cashews, sunflower or pumpkin seeds.

Once the toasted and hot walnuts are combined with garlic, parmesan and the pasta water, magic happens.

The pasta cooking water is the most important ingredient in this recipe so do not drain your pasta and be sure to save at least 1 full cup of that starchy cooking liquid!

If you are in the mood for creamy pasta and have 15 minutes, this one is for you.





Toast The Walnuts

Add 1/2 cup of raw walnuts to a dry skillet and heat on medium-high heat.

Frequently toss the walnuts in the skillet so they do not burn and even toast.

Toast the walnuts until fragrant, about 10 minutes.


Make The Pesto

Add the toasted walnuts to the food processor along with 3-4 cloves of peeled garlic.

Blitz the two ingredients for 30 seconds.

Next, add 1/2 cup grated parmesan cheese, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 cup extra virgin olive oil, and 1 teaspoon honey (optional).

Blend for 30 seconds then stop to scrape down the sides of the sides of the food processor and blend again until well combined (40-60 seconds).


Cook The Spaghetti

Bring a large pot of water to a boil.

Season the water with 2 Tablespoons of sea salt then drop the pasta and cook until al-dente.

I always like to cook it 2 minutes shy of the recommended time on the packaging.

Fish out one spaghetti and try it to see if it's cooked properly.


The pasta water is an essential ingredient in finishing the sauce!

Reserve at least 1 cup of pasta water, better yet, reserve 2 cups.


Combine Spaghetti with Pesto and Pasta Water

Add the hot pasta to a bowl and top with the walnut pesto.

Next, add 1/2 cup of the pasta water and 1/4 teaspoon of black pepper.

Using tongs, mix the spaghetti with the pesto and pasta water well.

If the sauce looks a bit dry, add more pasta water and mix again.

Repeat until you are happy with the thickness of the sauce.



To serve, I like to use warm serving bowls or plates for the spaghetti.

Garnish with more black pepper, parmesan cheese and a few fresh basil leaves if desired.

Leftovers can be store in the refrigerator for up to 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Chocolate Truffles
Cauliflower Tikka Masala
Chocolate Truffles
Cauliflower Tikka Masala

One Comment Hide Comments

Add Your Comment