12 Delicious Walnut Pesto Recipes for Every Occasion

There’s something undeniably magical about the rich, nutty flavor of walnuts that can transform a simple pesto into a gourmet delight. Whether you’re whipping up a quick weeknight dinner, looking for seasonal favorites to impress your guests, or just craving some comfort food, our roundup of 12 delicious walnut pesto recipes has got you covered. Dive in and discover your next favorite dish!

Classic Walnut Pesto Pasta

Just when you thought pesto couldn’t get any better, walnuts step in to add a rich, earthy twist to this classic pasta dish.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup walnuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/2 tsp salt
• 12 oz pasta

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz pasta to the boiling water and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, toast 1/2 cup walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Tip: Watch closely to avoid burning.
4. In a food processor, combine 2 cups fresh basil leaves, toasted walnuts, 2 cloves garlic, 1/2 cup grated Parmesan cheese, and 1/2 tsp salt.
5. Pulse until ingredients are finely chopped.
6. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for even blending.
7. Drain the pasta, reserving 1/2 cup of the cooking water.
8. In a large bowl, toss the hot pasta with the pesto, adding reserved pasta water as needed to loosen the sauce.

Creamy and nutty, this pesto clings beautifully to every strand of pasta. Serve with extra Parmesan and a sprinkle of crushed walnuts for added crunch.

Walnut Pesto and Goat Cheese Stuffed Chicken

Now, let’s dive into making a dish that combines the earthy flavors of walnut pesto with the creamy tang of goat cheese, all stuffed into a juicy chicken breast. It’s a straightforward recipe that delivers on flavor without complicating your cooking process.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup walnut pesto
• 4 oz goat cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Using a sharp knife, cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
3. In a small bowl, mix the walnut pesto and goat cheese until well combined.
4. Stuff each chicken breast with an equal amount of the pesto and cheese mixture. Secure the opening with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Season the chicken breasts with salt and pepper.
7. Sear the chicken in the skillet for 3-4 minutes on each side, until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and rich, the walnut pesto and goat cheese stuffing melts beautifully into the chicken, creating a moist and flavorful bite. Serve it sliced over a bed of arugula for a fresh contrast or alongside roasted vegetables for a hearty meal.

Roasted Vegetable and Walnut Pesto Pizza

Veggies and nuts come together in this hearty pizza that’s perfect for any night. Roasted Vegetable and Walnut Pesto Pizza combines crisp crust with rich flavors for a satisfying meal.

Ingredients

– 1 cup walnuts
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 2 garlic cloves
– 1/2 cup olive oil
– 1 pizza dough (store-bought or homemade)
– 1 cup roasted vegetables (zucchini, bell peppers, eggplant)
– 1 cup shredded mozzarella cheese
– 1/2 tsp salt

Instructions

1. Preheat oven to 425°F. Place pizza stone or baking sheet inside to heat.
2. Blend walnuts, basil, Parmesan, garlic, and salt in a food processor until finely chopped.
3. With processor running, slowly add olive oil until pesto is smooth. Tip: Scrape sides for even blending.
4. Roll out pizza dough on a floured surface to 12-inch diameter. Tip: Let dough rest for easier stretching.
5. Spread pesto evenly over dough, leaving a 1-inch border.
6. Top with roasted vegetables and mozzarella cheese.
7. Transfer pizza to preheated stone or sheet. Bake for 12-15 minutes until crust is golden. Tip: Rotate pizza halfway for even browning.
8. Let cool for 2 minutes before slicing.
Just out of the oven, the pizza boasts a crispy crust with a creamy pesto layer. The roasted vegetables add a smoky depth, while walnuts offer a crunchy contrast. Serve with a side salad for a complete meal.

Walnut Pesto Grilled Cheese Sandwich

Just when you thought grilled cheese couldn’t get any better, walnut pesto steps in to prove you wrong. This twist on the classic combines creamy, nutty flavors with the perfect crunch.

Ingredients

– 2 slices sourdough bread
– 1 tbsp butter, softened
– 1/4 cup walnut pesto
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat a skillet over medium-low heat.
2. Spread butter evenly on one side of each bread slice.
3. Flip one slice and spread walnut pesto on the unbuttered side.
4. Sprinkle mozzarella and Parmesan cheeses over the pesto.
5. Top with the second bread slice, buttered side up.
6. Place the sandwich in the skillet. Cook for 3-4 minutes until the bottom is golden brown.
7. Flip the sandwich carefully. Cook for another 3-4 minutes until the other side is golden and the cheese is melted.
8. Remove from heat. Let it sit for 1 minute before cutting.
9. Cut in half and serve immediately.
Tip: For an even melt, cover the skillet with a lid for the last minute of cooking.
Tip: Use a spatula to press down lightly on the sandwich while cooking for extra crispiness.
Tip: Freshly grated cheeses melt better than pre-shredded varieties.
A crispy exterior gives way to a gooey, flavorful center in this walnut pesto grilled cheese. Try serving it with a side of tomato soup for dipping or a crisp green salad.

Spinach and Walnut Pesto Salad

Here’s a fresh take on a classic pesto salad that’s both nutritious and bursting with flavor. Spinach and Walnut Pesto Salad combines the earthy tones of walnuts with the freshness of spinach for a dish that’s as satisfying as it is simple to make.

Ingredients

• 2 cups fresh spinach
• 1/2 cup walnuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F. Toast walnuts on a baking sheet for 5-7 minutes until fragrant. Cool before using.
2. In a food processor, combine spinach, toasted walnuts, Parmesan, and garlic. Pulse until finely chopped.
3. With the processor running, slowly add olive oil until the mixture is smooth. Tip: Scrape down the sides as needed for even blending.
4. Add lemon juice, salt, and pepper. Process for another 10 seconds to combine. Tip: Adjust seasoning if necessary, but remember the Parmesan adds saltiness.
5. Transfer pesto to a bowl. Cover and refrigerate for at least 30 minutes to let flavors meld. Tip: For a thinner consistency, stir in a tablespoon of water or more olive oil.

Freshly made, this pesto has a vibrant green color and a creamy texture that clings perfectly to pasta or spread on toast. The walnuts add a delightful crunch, while the garlic and Parmesan bring depth to every bite.

Walnut Pesto Bruschetta

Vibrant and fresh, this Walnut Pesto Bruschetta combines crunchy bread with a rich, nutty spread. Perfect for summer gatherings or a quick snack.

Ingredients

• 1 cup fresh basil leaves
• 1/2 cup walnuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 tsp salt
• 1 baguette, sliced
• 2 tbsp olive oil
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Place baguette slices on a baking sheet. Brush with 2 tbsp olive oil.
3. Bake for 5-7 minutes until edges are golden. Tip: Watch closely to prevent burning.
4. In a food processor, combine basil, walnuts, Parmesan, garlic, and salt. Pulse until finely chopped.
5. With the processor running, slowly add 1/2 cup olive oil until smooth. Tip: Scrape down sides for even blending.
6. Spread pesto on toasted baguette slices. Sprinkle with black pepper.
7. Serve immediately. Tip: For extra crunch, add whole walnuts on top.

This bruschetta offers a creamy pesto with a satisfying crunch. Try it with a drizzle of balsamic glaze for added sweetness.

Walnut Pesto and Tomato Tart

Absolutely perfect for summer gatherings, this Walnut Pesto and Tomato Tart combines fresh flavors with a crispy crust. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tbsp ice water
• 1 cup walnuts
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 2 large tomatoes, thinly sliced
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. In a food processor, combine flour and salt. Add butter; pulse until mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough forms. Tip: Don’t overmix to keep the crust flaky.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a tart pan; trim edges.
5. Prick bottom with a fork. Bake for 15 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. For pesto, blend walnuts, basil, Parmesan, and garlic in a food processor until finely chopped.
7. With processor running, slowly add olive oil until smooth. Spread pesto over baked crust.
8. Arrange tomato slices over pesto. Sprinkle with black pepper.
9. Bake for 25 minutes until crust is golden and tomatoes are soft. Tip: Let tart cool slightly for easier slicing.

Savory walnut pesto and juicy tomatoes shine in this tart, with a buttery crust that adds the perfect crunch. Serve warm with a sprinkle of extra Parmesan for an extra flavor boost.

Grilled Salmon with Walnut Pesto

Enjoy a quick, flavorful dinner with this grilled salmon topped with homemade walnut pesto. Easy to make, it’s perfect for busy weeknights.

Ingredients

• 4 salmon fillets, 6 oz each
• 1 cup fresh basil leaves
• 1/2 cup walnuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. Combine basil, walnuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor.
3. Pulse until coarsely chopped, then slowly add olive oil while processing until smooth.
4. Brush salmon fillets with olive oil and season with salt and pepper.
5. Grill salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque.
6. Spread walnut pesto over grilled salmon before serving.

Unbelievably tender salmon pairs perfectly with the crunchy, nutty pesto. Serve over a bed of quinoa or with roasted vegetables for a complete meal.

Walnut Pesto Mashed Potatoes

Elevate your mashed potatoes with a nutty twist. This Walnut Pesto Mashed Potatoes recipe combines creamy texture with bold flavors.

Ingredients

• 2 lbs potatoes, peeled and quartered
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1/2 cup walnuts, toasted
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place potatoes in a large pot. Cover with cold water by 1 inch. Add 1 tsp salt.
2. Bring to a boil over high heat. Reduce heat to medium-low. Simmer for 15-20 minutes, until potatoes are fork-tender.
3. Drain potatoes. Return to pot. Let sit for 1 minute to evaporate excess water.
4. Add milk and butter to potatoes. Mash until smooth. Tip: For extra creaminess, warm the milk and butter before adding.
5. In a food processor, combine walnuts, basil, Parmesan, and garlic. Pulse until finely chopped.
6. With processor running, slowly add olive oil until pesto is smooth. Tip: Toast walnuts for deeper flavor.
7. Fold pesto into mashed potatoes until fully incorporated. Season with salt and pepper.
8. Serve immediately. Tip: Garnish with extra basil leaves and walnuts for presentation.

Fluffy and rich, these mashed potatoes offer a delightful crunch from walnuts. Perfect alongside grilled meats or as a standalone dish with a drizzle of olive oil.

Walnut Pesto Hummus

Savor the blend of creamy hummus with the rich, nutty flavor of walnuts in this Walnut Pesto Hummus. It’s a quick, flavorful twist on the classic that’s perfect for dipping or spreading.

Ingredients

– 1 cup canned chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh basil leaves
– 1/4 cup walnuts
– 2 tbsp lemon juice
– 1 clove garlic
– 1/4 tsp salt
– 2 tbsp olive oil
– 2 tbsp water

Instructions

1. Combine chickpeas, tahini, basil, walnuts, lemon juice, garlic, and salt in a food processor.
2. Process on high for 1 minute until ingredients start to blend.
3. Scrape down the sides with a spatula to ensure even mixing.
4. With the processor running, slowly drizzle in olive oil and water through the feed tube.
5. Continue processing for 2-3 minutes until the mixture is smooth and creamy.
6. Taste and adjust salt if necessary, processing for another 10 seconds to incorporate.
7. Transfer to a serving bowl and let sit for 5 minutes to allow flavors to meld.
This hummus boasts a velvety texture with a bold pesto kick. Serve with crisp veggies or as a unique sandwich spread for an extra flavor punch.

Walnut Pesto Deviled Eggs

Delight your guests with these Walnut Pesto Deviled Eggs, a twist on the classic that’s both easy and impressive.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup walnuts, toasted
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place eggs in a single layer in a saucepan. Cover with water by 1 inch.
2. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
3. Transfer eggs to an ice bath. Cool for 5 minutes. Peel carefully.
4. Cut eggs in half lengthwise. Remove yolks to a bowl.
5. Mash yolks with mayonnaise and Dijon mustard until smooth.
6. In a food processor, combine walnuts, basil, garlic, olive oil, salt, and pepper. Process until smooth.
7. Fold walnut pesto into yolk mixture until well combined.
8. Spoon or pipe mixture into egg white halves.
9. Chill for at least 30 minutes before serving.

Creamy yolk filling meets crunchy walnut pesto for a delightful contrast. Serve on a platter garnished with extra basil leaves for a pop of color.

Walnut Pesto and Avocado Toast

Kickstart your morning with this Walnut Pesto and Avocado Toast, a perfect blend of creamy and crunchy textures. It’s quick, nutritious, and packed with flavors that wake up your taste buds.

Ingredients

• 2 slices whole grain bread
• 1 ripe avocado
• 1/4 cup walnuts
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Toast 2 slices of whole grain bread until golden and crisp, about 3 minutes in a toaster set to medium.
2. In a food processor, combine 1/4 cup walnuts, 1/2 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 1 clove garlic, and 2 tbsp olive oil. Pulse until smooth, scraping down the sides as needed.
3. Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until slightly chunky.
4. Spread the walnut pesto evenly over the toasted bread slices.
5. Top with mashed avocado, spreading it to cover the pesto layer.
6. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the avocado.
7. Drizzle 1 tbsp lemon juice over the top for a fresh zing.

With its creamy avocado and rich walnut pesto, this toast offers a satisfying crunch and a burst of freshness. Try it with a poached egg on top for an extra protein boost.

Conclusion

Magical flavors await in these 12 walnut pesto recipes, perfect for any occasion! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. Don’t forget to whip up your favorite, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!