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Spinach Walnut Pesto Pasta

This spinach walnut pesto pasta is creamy, nutty, and full of fresh flavor. Made with basil, spinach, and toasted walnuts, it’s a quick, vibrant meal perfect for weeknights or easy summer dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

For the 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 or linguine
  • 2 tbsp olive oil
  • ½ cup reserved pasta water
  • Optional: 2 tbsp cream or 1 tbsp Greek yogurt for a creamy texture
Optional Garnish:
  • Extra Parmesan cheese
  • Crushed toasted walnuts
  • Fresh basil leaves

Method
 

Step 1 – Toast the Walnuts:
  1. 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.
Step 2 – Make the Pesto:
  1. In a food processor, combine spinach, basil, toasted walnuts, garlic, Parmesan, and lemon juice. Pulse several times until roughly chopped.
  2. 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.
Step 3 – Cook the Pasta:
  1. 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.
Step 4 – Combine Pasta and Pesto:
  1. 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.
  2. If you want it creamy, stir in a spoon of Greek yogurt or cream.
Step 5 – Serve and Garnish:
  1. 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.