Walnut Pesto Pasta

Laura Clarke, Wellbeing & Health Coach

Cooking time: 15 mins

Not all pesto comes in a jar. I know. I was floored too. Jk, jk. But seriously - about once a year I decide to make pesto, come to the conclusion it's too much of a faff and go back to the jar. No more, tribe! No more. Cheers to plant-based recipe creator, Lucy and Lentils for showing me the error of my ways.

Why is it good for my brain?

Why is it good for my brain?

What looks like a brain? A walnut. They are super high in anti-inflammatory DHA Omega 3, and help to promote neurogenesis and signalling in the brain. Some studies have shown that basil could protect the brain from aging as a result of free radical damage; and carotenoid-rich tomatoes protect that fat-dense brain of yours, as well as protecting you from Alzheimer's, several cancers and heart disease. 

It's also FULL of EVOO. But we've talked about that a lot.

"I would quite like to be like this pasta.... Rich in olive oil, smothered in pesto and garnished with basil 👀 anyone else?"



● 1 cup fresh basil leaves

● 1/4 cup extra virgin olive oil

● 1 clove garlic

● 2 tbsp nutritional yeast

● 3/4 cup walnuts

● 1/2 lemon squeezed

● large pinch sea salt

● 2 servings of pasta

● 6 vine tomatoes whole

● 2 tbsp pine nuts





● Add 2 portions of pasta (I used fusili) to a pot of simmering water, with a large pinch of salt, and allow to gently boil for around 8-10 minutes depending on cooking instructions

● In a small frying pan, add a tsp of olive oil and gently fry the whole tomatoes with a pinch of salt and pepper, then after around 5 minutes add the pine nuts and gently toast

● Whilst the pasta boils, add all of the pesto ingredients to a food processor* and blitz until creamy * If you don't have a food processor you can use a pestle and mortar

● Once the pasta is cooked, drain the water and add the pesto and the pasta back to the pot, mix together and serve into two bowls

● Add the tomatoes and toasted pine nuts on top and garnish with fresh basil


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