Fast Recipes

Linguine with walnut-parsley pesto

Don't restrict your pesto-making to summer; this walnut-parsley version makes the most of what's in season in winter.

By Emma Knowles
  • Serves 4
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It doesn't get much fresher than pesto and while in summer we love the classic basil and pine-nut version, for cooler weather we like to change it up and use parsley and walnuts instead. If you don't have walnut oil to hand, use extra-virgin olive oil instead.


  • 400 gm dried linguine
  • 2 cups flat-leaf parsley (firmly packed)
  • 50 gm walnuts
  • 20 gm pecorino, finely grated, plus extra to serve
  • 1 garlic clove
  • Finely grated rind of 1 lemon and juice of ½
  • 150 ml olive oil
  • 1½ tbsp walnut oil


  • 1
    Cook linguine in a large saucepan of boiling salted water until al dente (5-6 minutes), then drain, reserving a few tablespoons of cooking water, and return to pan.
  • 2
    Meanwhile, pulse parsley, walnuts, pecorino, garlic, lemon rind and both oils in a food processor to a coarse purée, season to taste, add lemon juice and pulse to combine.
  • 3
    Add pesto to pasta along with a little reserved cooking water, toss to combine and serve hot scattered with extra pecorino.