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Linguine With Walnut-Sage Pesto

Linguine With Walnut-Sage Pesto

Nutrition Facts
  • cal. (kcal) 464
Linguine With Walnut-Sage Pesto
  • Makes: 5 servings
  • Prep: 15 mins
  • Cook: 11 mins
  • Carb Grams Per Serving: 67


  • 1/3 cup walnuts
  • 1 9 - ounce package fresh linguine (6 ounces dried)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon packed fresh whole sage leaves
  • 1 large clove garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper plus additional to taste
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons freshly grated Parmesan


  1. Preheat the oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and toast until lightly golden and fragrant, about 8 minutes. Let cool.
  2. Bring a large pot of water to a boil. Cook the linguine according to package directions. Drain, reserving 1/2 cup cooking water.
  3. Combine the parsley, sage, garlic, salt, black pepper and walnuts in a blender; pulse until finely chopped. Drizzle in the olive oil and blend well. Add 3 tablespoons of the Parmesan; pulse quickly to combine.
  4. Transfer the pesto to a serving bowl and add 1/3 cup cooking water. Add linguine and toss to combine, adding remaining pasta water as necessary. Top with remaining cheese and additional black pepper to taste.

Nutrition Information

Servings Per Recipe: 5
PER SERVING: 464 cal., 15 g total fat (3 g sat. fat), 67 g carb. (4 g fiber), 17 g pro.