Spinach Linguine with Walnut Pesto

linguini with walnut pesto recipe photo by Jackie Alpers

Walnuts are less expensive and easier to find than the traditional pine nuts and I think they taste even better. Plus they’re loaded with healthy fats.

This recipe originally was written for and published on Refinery29 as part of an article on easy pasta recipes. See the rest of the article here.

Spinach Linguine with Walnut Pesto

For Pesto

makes 2 servings


1/2 cup chopped walnuts

2 cups loosely packed fresh basil 

1/2 cup good quality olive oil

1/2 cup grated Parmesan/Romano blend

2 cloves garlic, minced

1/2 teaspoon salt


Process all of the ingredients in a food processor until well combined. 

For Pasta


1 pound dry spinach linguine 

1 cup prepared walnut pesto

1 cup parmesan cheese plus more for serving

1 teaspoon salt for the pasta water 

salt and pepper to taste


Fill a large pot or dutch oven 3/4 full with water, (about 4 quarts) Add the salt and bring to a boil. Add the pasta and cook stirring frequently until al dente, 5-8 minutes. 

Drain, but do not rinse the pasta, you want a little bit of the pasta water in the sauce. Return to the pot and stir in the pesto and parmesan cheese, add salt and pepper to taste. Save any extra pesto in an airtight container in the refrigerator.  Garnish with a few small basil leaves if you have any left over and serve with a sprinkle of parmesan cheese and fresh ground pepper on top. 

Looking for more Pesto recipes? Try my Monster Eggs.

Monster Eggs

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