Cilantro Walnut Pesto Noodles
A quick 25-minute noodle bowl tossed with a bright, garlicky cilantro walnut pesto, cherry tomatoes, and fresh herbs. Vegetarian, easily vegan, and gluten-free with rice noodles.
Equipment
- food processor or blender
- large pot
- dry skillet
Ingredients
For the Cilantro Walnut Pesto
- 1 cup fresh cilantro stems included; packed
- 1/2 cup walnuts toasted
- 2 garlic cloves
- 1 small green chili adjust to taste; optional
- 2 tbsp lime juice
- 1/3 cup olive oil
- 30g parmesan cheese (optional; or 2 tbsp nutritional yeast for vegan)
- salt to taste
For the Noodles
- 200g noodles (rice noodles for gluten-free, soba, or regular spaghetti)
- 1 cup cherry tomatoes halved
- 1/2 cup green peas or edamame optional
- 1 tbsp olive oil
- salt for pasta water
Instructions
Toast the Walnuts
- Add walnuts to a dry skillet over medium heat. Toast for 3-4 minutes, stirring often, until fragrant and a shade darker.
- Remove from heat and let cool for 2 minutes before blending.
Blend the Pesto
- Add 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 olive oil in a thin stream until smooth and thick.
- Add parmesan (if using) and pulse once more. Taste and adjust salt or lime.
Cook the Noodles
- Boil noodles in well-salted water according to packet instructions.
- Before draining, reserve 1/4 cup of pasta water.
- Drain the noodles.
Toss and Serve
- In a large bowl, toss drained noodles with the pesto.
- Add cherry tomatoes and green peas (if using). Toss to coat.
- If pesto is thick, add reserved pasta water a tablespoon at a time until silky.
- Add a squeeze of lime if needed. Serve immediately.
Notes
- Make ahead: 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 to prevent browning. Freeze in ice cube trays for longer storage.
- Vegan swap: Leave out parmesan and add 2 tablespoons of nutritional yeast, or skip the cheese entirely.
- Gluten-free: Use rice noodles or certified gluten-free soba noodles.
Nut substitution: Use cashews for a creamier pesto, almonds for a firmer texture, or pine nuts for a traditional result. - Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Add a splash of olive oil or water and toss before eating.
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