Sage-Walnut Pesto Pasta

The garnish of this fall version of pesto, fried sage leaves, add a nice herbal crunch.

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  • Servings: 4 to 6


  • 3/4 cup sage leaves
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 1/2 cups flat leaf parsley
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup toasted walnuts
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1 pound spiral pasta

How to make this recipe

  1. In a medium heavy skillet, heat the oil over medium heat until hot. Fry 1/4 cup of the sage leaves until crisp, about 1 minute. Transfer the sage leaves to paper towels to drain. Let the oil cool to room temperature.

  2. In a food processor with the motor running, drop in the garlic and finely chop. Add 3/4 cup of the walnuts, the cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the parsley and the remaining 1/2 cup sage leaves and pulse to finely chop. With the motor running, add the cooled oil, blending to combine.

  3. In a large pot of boiling salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Season the pasta to taste with salt and pepper, then serve sprinkled with the fried sage leaves and the remaining 1/4 cup walnuts.

Contributed By Published October 2014

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1044292 recipes/sage-walnut-pesto-pasta 2016-01-15T21:26:43+00:00 Ian Knauer 4|6|vegetarian|fast|weeknight-dinner|pasta-and-noodles|web-exclusive october-2014 recipes,sage-walnut-pesto-pasta 1044292

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