You are here: Home » Recipes » Linguine with Walnut-Sage Pesto Linguine with Walnut-Sage Pesto Recipe by Laraine Perri Yield 4 servings Earthy sage replaces summer basil in this spin on pesto, enriched with toasted walnuts and walnut oil. Mark Boughton Photography: styling: Teresa Blackburn PrintEmail The pesto is wonderful with fresh pasta, but would be equally good with pork chops or roasted butternut squash. Ingredients 1/2 cup walnuts, toasted1/2 cup chopped flat-leaf parsley1 tablespoon chopped fresh sage1 large garlic clove, minced2 tablespoons extra-virgin olive oil2 tablespoons walnut oil3/4 teaspoon coarse salt1/4 teaspoon freshly ground black pepper1/3 cup freshly grated Pecorino Romano cheese, plus additional for serving1 (9-ounce) package fresh linguine Instructions 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. 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.