Yorkshire Wensleydale & Walnut Pesto Pasta

Main courseServes 4

A perfect dish for a chilly October day, this quick and easy Wensleydale & Walnut Pesto Pasta recipe from the team at Wensleydale Creamery uses their iconic cheese to create a tasty home-made pesto and is delicious served either hot or cold. For more recipe inspiration visit www.wensleydale.co.uk


80g Yorkshire Wensleydale Cheese, plus extra crumbled to serve

150ml Yorkshire Rapeseed Oil

400g pasta shapes

50g walnuts, plus extra crumbled to serve

2 garlic cloves, peeled and halved

50g fresh basil leaves, plus extra to dress

Squeeze of lemon


  1. Cook your pasta in salted water according to the packet instructions until it is al dente.
  2. Toast the walnuts in a dry pan over a medium hob heat for a couple of minutes until they are fragrant and a little darker than they were. Be careful to stir throughout whilst toasting as they can burn quite easily.
  3. Pop the walnuts into a food processor along with the garlic and whizz for a few seconds.
  4. Next add in the Yorkshire Wensleydale Cheese and whizz for a few seconds once again.
  5. Add the basil and a good squeeze of lemon to the mix and whilst they are being blitzed, slowly drizzle in the Yorkshire Rapeseed Oil until fully mixed.
  6. Stir the pesto through the pasta, crumble over the extra walnuts and Yorkshire Wensleydale cheese. Finally, dress the dish with some basil leaves and serve.