Cilantro Walnut Pesto Noodles

There is always a moment in my week when the coriander in my fridge starts looking a little sorry for itself. Half a bunch left over from last night’s dal, stems slightly wilted, and I am staring at it wondering what to do. One evening I had noodles boiling on the stove, a fistful of walnuts in the pantry, and that tired cilantro sitting there. These Cilantro Walnut Pesto Noodles happened that night.

The pesto comes together in five minutes: toasted walnuts, fresh cilantro, garlic, a green chili for heat, lime juice, and a drizzle of olive oil. Toss it with noodles and some cherry tomatoes, and dinner is ready in under 25 minutes.

It is brighter, nuttier, and more herb-forward than anything from a jar. And honestly, once you try making pesto with cilantro, you will wonder why you ever used basil.

Why Cilantro Works So Well in Pesto

In Italian cooking, basil is the herb of choice for pesto. But cilantro (fresh coriander) has an equally powerful claim. It is grassy, citrusy, and just slightly peppery, qualities that cut through the richness of walnuts and olive oil beautifully.

If you grew up in an Indian household, you likely had fresh coriander on the table every single day. Coriander chutney, dal tarka with a coriander garnish, rice topped with a fistful of it. Using cilantro in a pesto just makes sense from that angle: familiar flavor, new format.

The addition of green chili and lime juice takes this away from the Italian original and gives it a distinctly South Asian edge. Toasting the walnuts for a few minutes before blending deepens the nutty flavor and removes any bitterness.

Ingredients You Will Need

For the Cilantro Walnut Pesto

• Fresh cilantro (1 cup, packed, stems included): Do not throw away the stems. They carry a lot of flavor and blend down smoothly.
• Walnuts (1/2 cup, toasted): Toast them dry in a pan for 3-4 minutes until fragrant. This is the step most recipes skip and it makes a real difference.
• Garlic (2 cloves): Raw garlic keeps the pesto punchy. If you find raw garlic too sharp, blanch the cloves in boiling water for 1 minute before blending.
• Green chili (1 small, adjust to taste): Skip it if cooking for kids or for a more traditional pesto flavor.
• Lime juice (2 tablespoons): Lime brightens the whole sauce. Lemon works too if that is what you have.
• Olive oil (1/3 cup): Add it slowly while blending for a smooth, emulsified texture.
• Parmesan cheese (30g, optional): Adds a salty, umami depth. Leave it out for a vegan version, or swap in 2 tablespoons of nutritional yeast.
• Salt to taste

For the Noodles

• Noodles (200g): I use thin rice noodles for a gluten-free version, but soba noodles or regular spaghetti work just as well.
• Cherry tomatoes (1 cup, halved): They add a burst of sweetness that plays well against the nutty pesto.
• Green peas or edamame (1/2 cup, optional): Adds color, protein, and a pop of texture.
• Olive oil (1 tablespoon)
• Salt for pasta water

How to Make Cilantro Walnut Pesto Noodles

Step 1: Toast the Walnuts

Add the walnuts to a dry skillet over medium heat. Toast for 3-4 minutes, stirring often, until they smell nutty and turn a shade darker. Remove from heat and let them cool for 2 minutes. If you skip this step, the pesto tastes slightly flat. I learned this after a few batches.

Step 2: Blend the Pesto

Add the toasted walnuts, cilantro, garlic, green chili, lime juice, and salt to a food processor or blender. Pulse until coarsely combined. With the motor running, pour in the olive oil in a thin stream until you reach a smooth, thick sauce. Add parmesan (if using) and pulse once more to combine. Taste and adjust salt or lime. The pesto should taste bright and nutty.

Step 3: Cook the Noodles

Cook your noodles according to the packet instructions in well-salted boiling water. Before draining, reserve about 1/4 cup of the pasta water. This starchy water loosens the pesto beautifully and helps the sauce cling to every strand.

Step 4: Toss and Serve

Toss the drained noodles with the pesto in a large bowl. Add cherry tomatoes and green peas (if using). If the pesto feels thick, add pasta water a tablespoon at a time until the sauce is silky and coats every strand. Add a squeeze of lime if needed. Serve immediately.

Serving Ideas and Variations

This pesto is versatile. Here is what works well:

• As a cold noodle salad: Let the pesto noodles cool to room temperature, then pack them for lunch. They hold up well for 4-5 hours.
• With roasted vegetables: Spread the pesto over roasted zucchini, eggplant, or bell peppers instead of or alongside noodles.
• On toast: A thick layer of cilantro walnut pesto on sourdough with sliced tomatoes is a satisfying lunch.
• Over rice: Toss it with plain steamed rice for a simple pesto rice bowl.

If you love noodle dishes in the Indo-Chinese style, try my Veg Hakka Noodles for a completely different flavor profile. For something heartier in a bowl format, the Paneer Tikka Quinoa Bowl and Tandoori Cauliflower Quinoa Bowl use the same weeknight-ready approach with an Indian-fusion spin.

FAQs

Can I make this vegan?

Yes. Leave out the parmesan and add 2 tablespoons of nutritional yeast instead. The pesto will still be rich and savory. Or skip the cheese entirely: the walnuts and olive oil carry plenty of flavor on their own.

Can I make the pesto ahead of time?

The pesto keeps in an airtight jar in the fridge for up to 4 days. Pour a thin layer of olive oil over the top before sealing to prevent browning. You can also freeze it in ice cube trays and thaw individual portions as needed.

What noodles work best?

Any long noodle works. Rice noodles make this gluten-free. Soba noodles add a nutty, earthy quality that pairs nicely with walnuts. Regular spaghetti or linguine is the most familiar option if that is what you have. Avoid very thick noodles as they can overpower the delicate pesto.

My pesto turned out too thick. What do I do?

Add reserved pasta water a tablespoon at a time while tossing with the noodles. The starch in the water helps the sauce coat the noodles without thinning the flavor.

Can I use a different nut?

Cashews make the pesto creamier and milder. Almonds add a drier, firmer texture. Pine nuts give you the most traditional result, though they are significantly more expensive. Walnuts are my preference because their slight bitterness plays beautifully against the lime and cilantro.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The noodles will absorb more pesto overnight. Add a splash of olive oil or water and toss before eating.

A 25-Minute Dinner Worth Making Again

This is the kind of recipe I come back to whenever I need something quick but not lazy. These cilantro walnut pesto noodles are easy enough to make on a weeknight but interesting enough to serve when friends come over. The cilantro and lime keep it lively, the walnuts keep it grounded, and the green chili makes sure it has a personality.

It has become one of those recipes in our house that starts as dinner and ends as lunch the next day, and nobody complains about that.

If you make this, leave a comment below: did you keep the green chili in, or go mild? I am always curious how spicy kitchens across the world get with their pesto.

Made this? Share a photo and tag @petitepaprika on Instagram – I love seeing your kitchen creations!