Walnut Pesto Pasta with Crunchy Garlic Breadcrumbs

When I want a pasta dish that feels light, fresh, and a little different from the usual, this Walnut Pesto Pasta with Crunchy Garlic Breadcrumbs is exactly what I make. The homemade walnut pesto is earthy, vibrant, and full of flavor, while the garlicky breadcrumbs add the perfect golden crunch on top. It’s quick, simple, and the kind of recipe that instantly feels like summer on a plate.

Whether I’m cooking for myself, my family, or serving guests, this dish always feels impressive without requiring much effort.

Why You’ll Love This Recipe

This recipe has become a staple for me because:

• It comes together in just 25 minutes
• The pesto is fresh and nutty with a unique twist from walnuts
• Crunchy garlic breadcrumbs add amazing texture
• Perfect for summer gatherings, lunches, or quick weeknight dinners
• Easily customizable with gluten-free pasta or added veggies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Walnut Pesto:

• 1 cup fresh parsley
• 1 cup fresh basil
• 4 cloves garlic
• ¾ cup walnuts
• ¾ cup Parmesan cheese, freshly grated
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup olive oil

For the Pasta:

• 1 pound penne pasta (or gluten-free pasta, if desired)

For the Crunchy Garlic Breadcrumbs:

• 3 tablespoons olive oil
• 4 cloves garlic, mashed
• 1 cup panko breadcrumbs
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Directions

1. Make the breadcrumbs
   I heat olive oil in a skillet over medium-high heat. Once hot, I add the garlic and cook for 1–2 minutes, stirring often so it doesn’t burn. When the garlic edges begin to brown, I stir in the panko, salt, and pepper. I cook for 4–5 minutes until golden and toasty, then remove from heat to cool.
2. Cook the pasta
   I bring a large pot of water to a boil, add salt, and cook the pasta until al dente according to the package instructions. Before draining, I reserve about ¼ cup of the cooking water.
3. Make the walnut pesto
   In a food processor, I combine parsley, basil, garlic, walnuts, Parmesan, salt, and pepper. I pulse until crumbly, then drizzle in the olive oil while blending until smooth and creamy. I taste and adjust seasoning as needed.
4. Assemble
   I toss the cooked pasta with the walnut pesto, adding a splash of the reserved pasta water to loosen it into a creamy sauce.
5. Finish and serve
   I top the pasta with the crunchy garlic breadcrumbs, garnish with extra Parmesan or fresh herbs if I like, and serve immediately.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15 minutes to cook, ready in 25 minutes total.

Variations

• Add veggies: I like tossing in roasted zucchini, cherry tomatoes, or spinach for extra freshness.
• Make it vegan: Swap Parmesan for nutritional yeast or a dairy-free Parmesan alternative.
• Nut swap: Walnuts are delicious, but pine nuts, almonds, or pecans also work well.
• Protein boost: I sometimes add grilled chicken or shrimp on top to make it a complete meal.
• Zesty twist: A squeeze of lemon juice brightens up the pesto beautifully.

storage/reheating

Leftovers can be stored in the fridge for up to 3 days. The breadcrumbs stay crispiest if I store them separately in an airtight container. To reheat the pasta, I add a splash of water or olive oil and warm it gently on the stovetop or in the microwave.

The pesto itself can be made ahead and stored in the fridge for up to 5 days, or frozen in small portions for longer.

FAQs

Can I make the breadcrumbs ahead?

Yes, I often prepare them a day in advance and store them in an airtight container at room temperature until ready to use.

Do I need to toast the walnuts first?

It’s optional, but lightly toasting them enhances their nutty flavor in the pesto.

Can I use a different pasta shape?

Absolutely. Short pastas like fusilli, rigatoni, or farfalle all work beautifully for catching the pesto sauce.

Is this dish gluten-free?

It can be! I use gluten-free pasta and gluten-free breadcrumbs to make it fully gluten-free.

Can I freeze walnut pesto?

Yes, I freeze it in small portions (like in an ice cube tray) and thaw as needed for quick meals.

Conclusion

This Walnut Pesto Pasta with Crunchy Garlic Breadcrumbs is everything I want in a quick summer pasta: vibrant, nutty, satisfying, and full of texture. The homemade pesto and crispy garlic breadcrumbs elevate it beyond a basic pasta dish, making it a recipe I know I’ll return to again and again. It’s perfect for weeknights, gatherings, or anytime I want a fresh and flavorful meal without the fuss.

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