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Spaghetti & Walnut Pesto on a serving platter

Basil Walnut Pesto

On top of being vegan-friendly, this Walnut Pesto is rich and bright. Serve with your favorite pasta or enjoy it with some bread. It's your pesto!
Course Dinner/Lunch
Cuisine Italian
Keyword mediterranean, Pesto, vegan, Walnut
Prep Time 5 minutes
Cook Time 8 minutes
Servings 5 servings
Calories 708kcal
Author Idriss


  • Food processor


  • 2 cups fresh basil roughly 1 bunch
  • 1 cup fresh italian parsley
  • 4 fillets of anchovies (optional)
  • 1 clove garlic
  • 1 cup walnuts raw, whole
  • ½ cup olive oil extra virgin
  • cup lemon juice About 1 lemon, juiced
  • salt to taste
  • ½ cup Pecorino Romano (optional) grated
  • 500 grams Spaghetti or other kind of pasta you like.


  • Fill a pot of water with 4-5 liters of water. Add roughly 2 tbsp. of salt to the water and bring the pot to a boil. Add your pasta and cook according to the package's instructions.
  • In a food processor, place the bunch of basil with the bottom half of the stems cut off, the parsley, the anchovies, garlic and walnuts. Blend for 30 seconds.
  • Add olive oil and lemon juice. Blend to incorporate. Then add the Pecorino Romano, blend, and add salt to taste.
  • Reserve a cup of pasta water and drain your spaghetti. Mix your pesto with your hot pasta until well combined. For a creamy pasta, add some pasta water to the mix until you get the desired consistency. Enjoy!


Serving: 1Serving with Pasta | Sugar: 6g | Fiber: 7g | Calories: 708kcal | Saturated Fat: 4.6g | Fat: 41g | Protein: 19.1g | Carbohydrates: 71g