Walnut Pesto Spaghetti Recipe

Walnut Pesto Spaghetti Recipe

How To Make Walnut Pesto Spaghetti

This spaghetti recipe is cooked with a nutty and earthy walnut pesto sauce made of basil and kale, for a more flavorful and rich pesto pasta dish!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1lbspaghetti
  • 2cupskale leaves,torn, stems removed
  • 1cupfresh basil leaves,tightly packed
  • 1tspsalt,plus more for boiling the pasta
  • ¼tspfreshly ground black pepper
  • ¼tspsugar
  • ½cupextra virgin olive oil
  • cupwalnuts,toasted, if desired
  • 2medium garlic cloves,roughly chopped
  • ½cuppecorino romano cheese,grated

For Serving:

  • cuppecorino romano cheese,grated
  • ½cupwalnuts,chopped, toasted if desired


  1. Bring a large pot of salted water to a boil. Add the spaghetti and boil for about 10 minutes, until al dente, or according to package instructions.

  2. In the bowl of a food processor fitted with the steel blade, combine the kale and basil, then process until finely chopped. Add the remaining ingredients and pulse until smooth.

  3. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.

  4. Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. If the pasta seems dry, add more of the water. Taste and adjust seasoning, if necessary.

  5. Serve topped with the grated Pecorino Romano and chopped walnuts, and enjoy!


  • Calories: 780.17kcal
  • Fat: 36.79g
  • Saturated Fat: 8.81g
  • Monounsaturated Fat: 22.13g
  • Polyunsaturated Fat: 4.09g
  • Carbohydrates: 87.50g
  • Fiber: 4.14g
  • Sugar: 3.73g
  • Protein: 24.30g
  • Cholesterol: 28.60mg
  • Sodium: 429.37mg
  • Calcium: 343.49mg
  • Potassium: 345.39mg
  • Iron: 2.21mg
  • Vitamin A: 82.29µg
  • Vitamin C: 11.16mg
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