Walnut Pesto Pasta
Traditional pesto, but made with walnuts instead of pine nuts!Pesto can technically be made with almost any type of nut like pine nuts, almonds, walnuts, etc. The most common and traditional pestos are made with pine nuts, which I love, but they are expensive and I pretty much only ever use them for pesto. I like using walnuts for this pesto because 1. I always have walnuts and 2. toasting the walnuts and adding them on top adds so much to this dish and compliments the pesto.Pesto is so simple to make and requires no cook time (not including the pasta). I think it's such a nice way to switch up pasta night instead of doing the same old red sauce or Alfredo. Pesto can also be made and kept in the fridge to be used on chicken, salmon or sandwiches.All you need to do is blend the ingredients in a food processor or blender and blend until smooth. I don't toss it with the pasta over heat because you don't need to cook the pesto. Instead I just toss it all together in a bowl while the pasta is still hot.
Walnut Pesto Pasta
Traditional pesto made with walnuts and basil.
3 cups pasta
2 cups fresh basil
1/2 cup walnuts
1/3 cup grated parmesan cheese
1/3 cup olive oil
2 cloves garlic
Bring a pot of salted water to a boil and cook according to instructions.
While the pasta is cooking, reserve 1/4 of the walnuts aside and put the rest of the walnuts, parmesan, basil, garlic and olive oil into the food processor. Mix until combined and the pesto is formed.
In a pan, toast the other 1/4 of the walnuts over medium heat for 3-4 minutes until fragrant. Chop the toasted walnuts into small pieces.
Toss together hot pasta and pesto in a bowl. Top with toasted walnuts, parmesan and fresh basil.
