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Tomato-Walnut Pesto on Linguine

Our Test Kitchen uses sun-dried tomatoes to make this tangy alternative to traditional pesto. Walnuts lend an appealing nutty flavor to this stand-out dish.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 12 ounces uncooked linguine
  • 2 cups loosely packed basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, peeled
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped walnuts, toasted
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil


  • Place the tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Meanwhile, cook linguine according to package directions.
  • Place the basil, Parmesan cheese and garlic in a food processor; cover and pulse until chopped. Add the tomatoes with liquid, broth, walnuts, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
  • Drain linguine; toss with pesto. Serve immediately.
Nutrition Facts
3/4 cup: 244 calories, 9g fat (2g saturated fat), 2mg cholesterol, 212mg sodium, 33g carbohydrate (2g sugars, 3g fiber), 7g protein.

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