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Walnut Pesto Recipe

Recipe by Pedro M. A. Neves

This Sicilian-inspired walnut pesto offers a rich, earthy alternative to traditional basil versions, with toasted walnuts providing depth and substance. The sauce clings beautifully to fresh pasta, creating a satisfying main course with just a few quality ingredients. It's a celebrated preparation that showcases the versatility of Italian regional cooking.

Ingredients

• 200g walnuts, raw or lightly toasted
• 60ml extra-virgin olive oil
• 40g Parmigiano-Reggiano, finely grated
• 30g fresh parsley leaves, loosely packed
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin (optional, traditional in some regions)
• 400g fresh or dried pasta of choice
• 30g reserved pasta water

Instructions

1. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and slightly darkened. Transfer to a plate to cool.

2. Finely mince the garlic cloves on a cutting board.

3. Place cooled walnuts and minced garlic in a food processor and pulse 8-10 times until broken into small, irregular pieces.

4. Add fresh parsley, Parmigiano-Reggiano, lemon juice, sea salt, pepper, and cumin if using. Pulse another 5-6 times until the mixture becomes coarsely textured but not completely smooth.

5. While pulsing slowly, drizzle in the olive oil gradually until the pesto reaches a cohesive but still chunky consistency. Do not over-process.

6. Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.

7. Reserve 30g of pasta cooking water, then drain the pasta into a colander.

8. Return the drained pasta to the warm pot and add the walnut pesto, tossing gently with a wooden spoon for 1-2 minutes.

9. If the pasta appears dry, add the reserved pasta water 1 tablespoon at a time until the sauce reaches a silky coating consistency.

10. Divide among four bowls and serve immediately with additional grated Parmigiano-Reggiano on the side.

Substitutions

• Pine nuts can replace walnuts for a more delicate, traditional flavor profile
• Pecorino Romano replaces Parmigiano-Reggiano for a sharper, saltier edge
• Fresh basil or a mix of basil and parsley replaces parsley alone for a lighter herbaceous note
• For nut allergies, substitute 150g raw sunflower seeds, toasted, combined with 50g roasted chickpeas

Tips

• Toast walnuts separately before processing to develop deeper flavor without burning the other ingredients
• Do not over-process the pesto; the irregular texture is essential to the dish's character and mouthfeel
• Warm the pasta bowl or pot slightly before tossing to help the pesto coat evenly and prevent the sauce from breaking

Walnut pesto, known as pesto di noci, is a traditional Sicilian and Ligurian preparation that reflects the Mediterranean ingredient palette where walnuts grow abundantly. It represents a rustic, economical variation of the more famous basil pesto and is deeply rooted in regional Italian home cooking.

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