Walnut Pesto Pasta

Walnut Pesto Pasta

Serves 6
Secret Ingredient: Walnut Oil

Garnish pasta with chopped walnuts and a few leaves of fresh basil. Pesto is also great on sandwiches or crostini. To learn how to make this recipe, watch the Secret Ingredient cooking show.
  • 2 cloves garlic, cut into pieces
  • 2 cups solidly packed fresh basil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup lightly toasted walnuts
  • 6 tablespoons walnut oil
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano Reggiano or Romano Pecorino cheese
  • 1 pound fresh linguine
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Combine garlic, basil, salt, pepper and walnuts in a food processor and pulse to combine, stopping machine once or twice to scrape sides with a spatula. Gradually add walnut oil and olive oil, pulsing to combine. Add grated cheese and process briefly. Do not over-grind or pesto will have very little texture. Taste and adjust seasoning, keeping in mind that the cheese adds salt so additional salt may not be needed.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve some of the starchy pasta water for thinning the pesto. Drain pasta. Thin pesto with a tablespoon or two of pasta cooking water to obtain a sauce that will coat the pasta. Drizzle pesto over pasta and toss to combine. Top with finely chopped walnuts and grated cheese.
Nutritional Info: 
Per Serving: 480 calories (250 from fat), 28g total fat, 3.5g saturated fat, 60mg cholesterol, 320mg sodium, 43g carbohydrates, (4 g dietary fiber), 14g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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