Course Entrees
Difficulty Easy
Pulse Type Lentils

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Lentil Walnut Pesto Pasta

Prep Time 20 minutes
Cook Time 40 minutes


  • 1 cup lentils, cooked, divided
  • 1/2 cup walnuts, toasted
  • 1/2 cup olive oil
  • 1 cup basil, fresh
  • 1/2 cup kale, baby (or spinach), fresh
  • 1/4 cup parmesan cheese, shredded
  • 2 tsp salt
  • 1 pound pasta
  • 1 cup tomatoes, cherry; halved
  • parmesan cheese, extra, for topping


  • Place the ½ cup of lentils, walnuts and half of the olive oil in a food processor. Pulse until nuts are finely chopped. Add the basil, kale or spinach, shredded parmesan and salt. Pulse to combine.
  • With the food processor running, drizzle in the remaining olive oil until the pesto reaches desired consistency. You may not need the full ½ cup.
  • Transfer the pesto to an air tight glass jar. It will stay fresh in the refrigerator for up to 2 weeks.
  • Cook the pasta to al dente. Reserve ½ cup of the cooking water, then drain.
  • Place ¾ cup of pesto in a large bowl, then pour in half of the cooking water. Whisk to create a sauce, adding more water to thin as necessary.
  • Put the cooked pasta in the bowl with the cherry tomatoes and remaining lentils. Toss to combine.
  • Divide between 4 bowls and top with additional parmesan cheese before serving.