There’s something about a big bowl of pesto pasta that just feels like summer — bright, herby, and so effortlessly satisfying. This spinach walnut pesto pasta takes that comfort a step further. It’s creamy, earthy, and loaded with good-for-you greens and toasted walnuts that give it a subtle nutty bite.
I first made this recipe on one of those busy evenings when I was craving something quick but comforting. I opened my fridge, saw spinach, garlic, a bit of Parmesan, and a handful of walnuts — and thought, why not? Let’s just say, it became a repeat favorite real fast.
Why You’ll Love This Spinach Walnut Pesto Pasta
- It’s fresh and vibrant, thanks to spinach and basil.
- Walnuts add a rich, buttery texture that clings to every strand of pasta.
- Ready in under 25 minutes — perfect for weeknights.
- Freezer-friendly pesto for easy meal prep.
- No pine nuts needed (but you can use them if you love that classic flavor!).
This recipe gives you that restaurant-style creaminess without the fuss or heavy cream. Just wholesome ingredients doing their thing.
Ingredients You’ll Need
For the Spinach Walnut Pesto:
- 2 cups fresh spinach leaves, packed
- 1 cup fresh basil leaves
- ¾ cup walnuts, toasted
- 3 cloves garlic
- ½ cup grated Parmesan cheese
- Juice of ½ lemon
- ½ cup olive oil (plus more if needed)
- Salt and pepper, to taste
For the Pasta:
- 12 oz spaghetti, linguine, or penne
- 2 tbsp olive oil
- ½ cup pasta water (reserved)
- Optional: 2 tbsp cream or Greek yogurt for a creamier texture
How To Make Spinach Walnut Pesto Pasta
Step 1: Toast the Walnuts
Heat a dry skillet over medium heat. Add walnuts and toast until fragrant — about 4–5 minutes. Keep an eye on them; they can burn fast! That toasty aroma is what gives the pesto its deep, nutty flavor.
Step 2: Blend the Pesto
In a food processor, combine spinach, basil, toasted walnuts, garlic, Parmesan, and lemon juice. Pulse a few times to break everything down.
With the motor running, slowly drizzle in olive oil until the pesto becomes smooth and creamy. Season with salt and pepper.
If it’s too thick, add a splash more olive oil or a spoonful of water.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions. Reserve about ½ cup of that pasta water before draining — it’s liquid gold for making the sauce silky.
Step 4: Combine Everything
In a skillet, warm 2 tablespoons of olive oil over low heat. Add the cooked pasta and a few spoonfuls of pesto. Pour in a little pasta water and toss everything until glossy and coated.
If you like it extra creamy, add a spoon of Greek yogurt or a drizzle of cream at this point.
Taste and adjust seasoning. Maybe a squeeze more lemon if you like a bit of tang.
Tips For The Best Walnut Pesto
- Use fresh spinach and basil — wilted greens can make your pesto bitter.
- Don’t skip toasting the walnuts. That extra step adds warmth and depth.
- Adjust consistency. Add more oil for a thinner pesto or Parmesan for a thicker one.
- Store leftovers smartly. Keep pesto in a jar topped with a thin layer of olive oil to prevent browning.
And yes — this pesto freezes beautifully. Just spoon it into ice cube trays, freeze, then store the cubes in a bag. Instant flavor bombs for future meals!
Serving Ideas
This pesto isn’t a one-trick pony. Sure, it shines with pasta, but here are a few fun ways to use it:
- Spread it on toasted sourdough with sliced tomatoes and feta.
- Swirl it into scrambled eggs or omelets.
- Toss it with roasted veggies or a pasta salad.
- Use it as a pizza base instead of tomato sauce.
- Mix it with a little mayo for a killer sandwich spread.
Once you start making this, you’ll find yourself putting it on everything.
Variations To Try
- Spinach Walnut Pesto with Broccoli: Add some steamed broccoli to the blender for an extra green punch.
- Lemon Pesto Pasta: Add more lemon juice and zest for a zippier version.
- Pesto Pasta Salad: Toss cooled pasta with cherry tomatoes, mozzarella pearls, and a drizzle of pesto for a summer lunch.
- Pesto with Pine Nuts: Swap walnuts for pine nuts or even almonds for a lighter, classic pesto flavor.
Make It Creamy (Without Heavy Cream)
If you like that luscious, restaurant-style texture, you can make your pesto pasta creamy without drowning it in dairy.
Here are a few options:
- Add a spoonful of Greek yogurt or ricotta.
- Stir in a bit of cream cheese.
- Or simply use some of that starchy pasta water — it works magic when combined with olive oil and cheese.
That’s how you get that creamy pesto sauce that coats every bite beautifully.
Storage & Reheating
- Fridge: Store leftover pesto in an airtight container for up to 5 days.
- Freezer: Freeze pesto for up to 3 months.
- Reheat: Warm pasta gently with a splash of water or olive oil over low heat. Avoid microwaving — it can make the sauce oily.
Why Walnuts Instead of Pine Nuts?
Great question — and one I get a lot.
Pine nuts are delicious, but walnuts are a little cheaper, easier to find, and have this naturally creamy flavor that pairs beautifully with spinach. They also bring in heart-healthy fats and a little extra protein, making your pesto pasta not just tasty but wholesome.
Plus, I love how walnuts balance the earthy spinach and bright basil. It’s like they were meant to be together.
Spinach Walnut Pesto Pasta
Ingredients
Method
- Place walnuts in a dry pan over medium heat. Toast for 4–5 minutes until golden and fragrant. Stir often so they don’t burn. Set aside to cool.
- In a food processor, combine spinach, basil, toasted walnuts, garlic, Parmesan, and lemon juice. Pulse several times until roughly chopped.
- While blending, slowly pour in olive oil until the mixture turns smooth and creamy. Season with salt and pepper. If it feels too thick, add a spoon of water or more oil.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup of the starchy pasta water before draining.
- In a large skillet, heat 2 tablespoons olive oil over low heat. Add the cooked pasta, a few spoonfuls of pesto, and a splash of the pasta water. Toss well until everything is glossy and evenly coated.
- If you want it creamy, stir in a spoon of Greek yogurt or cream.
- Transfer to plates and top with extra Parmesan, crushed walnuts, and fresh basil. Serve warm.
Notes
- Always use fresh spinach and basil for the best color and flavor.
- You can make the pesto ahead and store it in the fridge for up to 5 days.
- This recipe freezes well — pour the pesto into an ice cube tray and use later.
- If you prefer a stronger flavor, add a touch more garlic or lemon juice.
Spinach Walnut Pesto Pasta FAQs
1. Can I make this pesto without cheese?
Absolutely. Just skip the Parmesan and add a tablespoon of nutritional yeast for that cheesy, umami flavor.
2. Can I use frozen spinach?
You can, but thaw and squeeze out all the water first. Fresh spinach gives better color and texture, though.
3. What pasta works best with pesto?
Linguine, spaghetti, or fusilli — basically anything that holds onto the sauce. Short pasta like penne works great for creamy pesto pasta salads too.
4. How do I make it extra creamy?
Add a dollop of Greek yogurt or a splash of cream while tossing the pasta. Or go old-school and just add more cheese!
5. Can I use this pesto as a salad dressing?
Yes! Thin it out with a bit of olive oil and lemon juice, and it’s perfect over salads or roasted veggies.
Final Thoughts
This spinach walnut pesto pasta is one of those recipes that reminds you how satisfying simple cooking can be. A handful of ingredients, a blender, and a few minutes — that’s all it takes to make something bright, creamy, and full of flavor.
If you’ve got spinach in the fridge and a craving for something fresh, give this recipe a try tonight. Trust me, you’ll be licking that spoon.
Let’s make something sweet (and savory) together again soon!
