Walnut Basil Pesto Pasta Recipe | Easy Homemade Pesto Pasta | No Cheese, High Protein & Creamy

Paneer-Walnut Pesto Pasta Recipe

A creamy, protein-rich twist on classic pesto pasta made with fresh basil, walnuts, and paneer!

Ingredients:

For Homemade Pesto Sauce:

1 cup fresh basil leaves (washed and packed)

8–10 walnuts

2–3 garlic cloves

¼ cup olive oil (adjust as needed)

100g paneer (crumbled or cubed)

Salt to taste

For Pasta:

2 cups pasta (penne, fusilli, or spaghetti)

Salt for boiling

1 tsp olive oil

¼ cup cherry tomatoes (optional)

2 tbsp grated cheese (Parmesan or processed cheese – optional)

¼ tsp black pepper or chili flakes

Extra paneer cubes and basil leaves for garnish (optional)

Instructions:

1. Boil the Pasta:

Bring water to a boil in a large pot. Add salt and 1 tsp olive oil.

Add pasta and cook until al dente (firm but cooked). Drain and save ¼ cup pasta water.

2. Make the Pesto Sauce:

In a mixer grinder, add basil leaves, walnuts, garlic, paneer, olive oil, and salt.

Blend to a smooth or slightly coarse paste. Add a little pasta water if it’s too thick.

3. Cook the Pesto Pasta:

In a pan, heat a little olive oil.

Add the pesto sauce and sauté on low flame for 1 minute.

Add boiled pasta and mix gently.

Add a splash of reserved pasta water to make it creamy and coat the pasta well.

Toss in cherry tomatoes and stir for a minute.

4. Finish & Serve:

Add grated cheese (if using) and mix well.

Season with pepper or chili flakes.

Garnish with extra paneer cubes and basil leaves.

Tips:

You can add veggies like bell peppers, zucchini, or mushrooms.

Use roasted garlic for a milder flavor.

Make it vegan by replacing paneer with tofu.

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