Creamy Walnut Pesto Sauce

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“This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine.”
1hr 10mins

Ingredients Nutrition


  1. Cut the cheese into 1cm cubes and chop finely in your food processor.
  2. Add walnuts, garlic, salt and basil and chop until you have a rough paste.
  3. Slowly add olive oil to the running food processor until the paste starts to form a ball.
  4. Add yogurt to the food processor and pulse until thoroughly mixed.
  5. Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.

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