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Walnut Basil Pesto

hungryinbrooklyn's picture
A delicious concoction reminiscent of pecan pie, only better. It’s perfect, in fact. And those walnuts come from a family friend who’s ranch is not too far from San Francisco, so naturally we had to stop by the farm first to see how a walnut is grown and harvested.
Ingredients
  Walnuts 1⁄2 Cup (8 tbs), toasted, shelled
  Garlic cloves 2 , chop
  Basil 2 Cup (32 tbs)
  Parmesan cheese 1 Cup (16 tbs)
  Red pepper flakes 1 Teaspoon
  Lemon zest 1 Teaspoon
  Lemon 1 , juiced
  Olive oil 1 Cup (16 tbs)
  Salt 1 Pinch
  Black pepper 1 Pinch
  Pasta 1 Pound, cooked, drained
Directions

MAKING
1. In a food processor, add the walnuts, garlic cloves, basil, parmesan cheese, red pepper flakes, lemon zest, lemon juice, olive oil, salt and black pepper and blend.
2. Don't blend it too much else you'll have walnut butter instead of walnut pesto.
3. Mix the walnut pesto sauce with the cooked pasta.

SERVING
3. Plate the walnut pesto pasta and garnish with basil and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Blending
Dish: 
Sauce
Interest: 
Holiday
Ingredient: 
Walnut
Preparation Time: 
50 Minutes
Servings: 
4
A farm to fork account which traces the journey of walnuts. Walnuts grown in most Northern Californian farms are the products of organic and sustainable agricuture. They find their way into delectable desserts and savory dishes all across the country.

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