Linguine with walnut pesto

Ryan Stafford blitzes walnuts into a creamy pasta sauce that's traditional in Liguria
Linguine with walnut pesto
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 200 g linguine
  • 300 ml milk
  • 150 g shelled walnuts
  • ½-1 cloves garlic
  • 2 sprigs thyme
  • 100 g parmesan, grated
  • 3-4 tbsp walnut oil, plus extra for drizzling
  • 2 tbsp butter
  • 1 tsp clear honey
  • 1 small handful sage


1. Bring a large pan of salted water to the boil. Add the pasta and cook until tender. Drain and keep warm.

2. Bring the milk to a simmer in a small saucepan and add the walnuts. Simmer for a 30 seconds then remove the walnuts with a draining spoon. Reserve four walnuts for garnish and place the remainder in a food processor.

3. Add the garlic (to taste), thyme, most of the parmesan and a splash of the milk. Blend to a paste, adding a drizzle of walnut oil to make it smoother.

4. Fry the reserved walnuts in a small frying pan with the butter and honey.

5. In a separate pan, fry the sage leaves in a couple of tablespoons of walnut oil until crisp. Drain on kitchen paper.

6. Stir the walnut paste into the drained pasta and divide among two serving plates. Garnish with the fried walnuts and sage leaves, sprinkle over the remaining parmesan and drizzle with walnut oil to serve.

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