Linguine with Walnut-Sage Pesto

  • Yield 4 servings

Earthy sage replaces summer basil in this spin on pesto, enriched with toasted walnuts and walnut oil.

Linguine with Walnut-Sage Pesto
Mark Boughton Photography: styling: Teresa Blackburn

The pesto is wonderful with fresh pasta, but would be equally good with pork chops or roasted butternut squash.


1/2 cup walnuts, toasted
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Pecorino Romano cheese, plus additional for serving
1 (9-ounce) package fresh linguine


  1. Combine walnuts, parsley, sage and garlic in a mini-processor; pulse until finely chopped. Drizzle in oils; blend well. Transfer to a large serving bowl. Stir in salt, pepper and cheese.
  2. Cook pasta according to package directions. Drain,  reserving 1/2 cup cooking water. Thin pesto with 1/3 cup reserved water. Add pasta, and toss thoroughly to combine, adding additional water, as necessary.



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