- 1 cup fresh basil leaves
- 1/4 cup walnut pieces
- 2 cloves garlic
- 6 oil-packed sun-dried tomatoes
- 2 tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp red-pepper flakes
- 6 tbsp olive oil
- 12 ounces linguine
Cook pasta according to package directions. Reserve 1 cup cooking liquid, then drain pasta and return to cooking pot.
Meanwhile, chop basil, walnuts, and garlic in food processor. Add tomatoes, cheese, salt, and red pepper. Pulse to combine, scraping down sides. Drizzle in oil with machine running. Process to a coarse paste. Add reserved cooking liquid and pulse until smooth.
Toss pesto with pasta. Serve immediately.
4 servings