This easy walnut pesto skips the basil and adds a splash of whole milk for a creamy, nutty sauce with rich Italian flavor. Toss it with pasta or spread on crostini for a simple, satisfying dish.
After a reader request and a tip from a local friend, I created this simple walnut pesto—and now it’s one of my go-to sauces when I don’t have fresh basil on hand. Unlike my classic basil pesto or even the peppery green arugula pesto, this version isn’t green—or red like my sun-dried tomato pesto.
But don’t let the light color fool you. This pesto is rich, nutty, and full of flavor from walnuts, garlic, Parmesan cheese, and just a bit of milk for extra creaminess. It’s a simplified take on salsa di noci, a traditional walnut sauce from the Ligurian coast. A little goes a long way, making it one of the easiest pasta sauces to whip up!
Why I Love This Walnut Pesto
- Rustic, rich, and full of flavor, this creamy walnut pesto is a unique twist on a classic. It’s earthy and cheesy with just the right texture—and you don’t need any basil!
- It comes together in about 20 minutes, so you can make the sauce while your pasta boils. Quick, simple, and so satisfying!
Ingredients Needed
- Walnuts: Gives the pesto its rich, nutty flavor and creamy texture.
- Garlic: Adds a bold, savory base.
- Parmigiano: Freshly grated for the best salty, umami flavor that balances the nuts.
- Whole milk: Just a bit helps smooth out the sauce and adds richness. You can also use heavy cream for an even richer version.
- Olive oil: Binds everything together and creates that silky pesto texture. I prefer extra virgin olive oil for its robust, fruity taste.
- Pasta: I usually use linguine, but any shape will work.
What is authentic parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to Make Walnut Pesto
Bring a large pot of salted water to a boil and cook your pasta until al dente. While that’s going, you can make the walnut pesto sauce—it’s quick and easy!
In a blender or food processor, add the walnuts and garlic. Blend until very fine.
Then add the milk and Parmigiano, and blend again. While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Add salt and a bit of pepper to taste, and blend once more to combine.
When the pasta is ready, reserve a bit of the cooking water, then drain. Toss with the walnut pesto, adding a splash of the pasta water if needed to loosen the sauce. Serve right away with extra cheese, if you like.
recipe tips
- Milder flavor: If you prefer a more delicate taste, boil the walnuts for 1–2 minutes. Drain well, let them cool on a clean tea towel, then continue with the recipe.
- Deeper flavor: You can also toast the walnuts for a nuttier, more intense flavor.
- Creamy sauce: For a warm pasta sauce, add pesto to a saucepan pan with reserved pasta water. Stir in some grated Parmigiano and a couple of tablespoons of Gorgonzola until creamy.
- Dairy swaps: Instead of milk, try using ricotta or mascarpone for a different creamy texture and flavor.
- Ligurian twist: Some versions of salsa di noci soak a small piece of bread in milk, then squeeze it out and blend it with the other ingredients. It helps create a thicker, more traditional texture.
Serving Suggestions
This walnut pesto is delicious tossed with pasta or gnocchi, but there are so many other ways to enjoy it!
Spread it on a slice of homemade Italian bread or serve it as a simple appetizer, like bruschetta with pesto. It also makes a flavorful sandwich spread—try adding it to a Caprese panino or using it as a base for a pesto pizza. You can even swirl it into risotto for an extra burst of flavor.
Storage
Move the walnut pesto to a clean jar or airtight container and cover the top with a thin layer of olive oil. This helps keep it fresh and prevents the top from drying out. Store in the refrigerator and use within 4–5 days.
You can also freeze it! Portion the pesto into small containers or ice cube trays, then transfer to a freezer-safe bag once solid. Thaw in the fridge and stir before using.
More Pesto Recipes
This Walnut Pesto actually turned out to be one of my favourites. I hope it becomes one of your favourites also! Buon Appetito!
- 1 cup walnuts (skinned)
- 1 clove garlic
- ¼ cup milk (heavy, whole)
- ½ cup parmigiano freshly grated
- 7 tablespoons olive oil
- 1 pinch salt
- 1-2 dashes black pepper
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If you prefer a more delicate taste, then boil the walnuts for 1-2 minutes, drain well, place on a clean tea towel and let cool before continuing with the recipe.
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In a blender or food processor add the walnuts, garlic (remove the inner core), blend until very fine. Add the milk, Parmigiano and blend, slowly drizzle in the oil while blending, add the salt and pepper and blend to combine. Depending on the thickness you can add more or less olive oil. Move to clean jars, cover the top with a layer of olive oil before storing in the fridge. The pesto can also be frozen.
TO MAKE THE PASTA
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In a pan add ¼-½ cup of the pesto, a ¼-½ cup of pasta water, I also like to add some grated Parmigiano and a couple of tablespoons of gargonzola (or a cheese to your liking). Toss together until creamy then add the cooked al dente pasta and toss and heat to combine. Enjoy!
How to store the Walnut pesto
Move the walnut pesto to a clean jar or airtight container and cover the top with a thin layer of olive oil. This helps keep it fresh and prevents the top from drying out. Store in the refrigerator and use within 4–5 days.
You can also freeze it! Portion the pesto into small containers or ice cube trays, then transfer to a freezer-safe bag once solid. Thaw in the fridge and stir before using.
Calories: 1069kcal | Carbohydrates: 13g | Protein: 22g | Fat: 108g | Saturated Fat: 17g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 49g | Cholesterol: 24mg | Sodium: 496mg | Potassium: 388mg | Fiber: 5g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 453mg | Iron: 3mg | Phosphorus: 468mg
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