The rich texture of walnuts replace pine nuts and parmesan cheese in this quick and simple recipe. I love to serve this over spaghetti or fusilli pasta. Any leftover pesto is great on crackers. For leftover pasta, simply refresh it in a hot skillet with a splash of water and a bit of olive oil. It plumps up beautifully for Pasta with Meat Sauce or for breakfast in a Pasta Egg Scramble.
Prep time: 5 minutes
Total time: 10 minutes
Yield: 3/4 c. pesto
Special tools: mini food processor or blender
4 c. loosely packed, fresh, washed basil leaves
3/4 c. walnuts
1/4 c. olive oil
2 garlic cloves, roughly chopped
1/2 tsp. salt
- Boil water and add large pinch of walt and about 1 T olive oil. Add pasta and boil for approximately 7–8 minutes (several minutes less than the directions). Stir the pasta for the first minute so that pasta won’t stick together, and stir a few times as it cooks.
- Make sure not to overcook this pasta – drain it when it’s a bit al dente. Once drained, put it back in the pot and sprinkle with olive and salt and give it a good stir.
- For pesto, place basil, walnuts, olive oil, garlic and salt into a mini food processor or blender and puree until smooth. Serve over pasta and test for flavor. Because you’ve omitted the cheese, you might need a little sprinkle of salt.
- To store leftover pesto, place in an air tight container with a thin layer of olive oil on top to keep it fresh and green.