Walnut Pesto Pasta (Edit recipe)

The perfect easy and go to summer outdoor meal - walnut pesto pasta. I like to make my pesto in advance and keep it in the freezer for days when I don't know what to make!

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	933
Fat:	63 g
Carbohydrates:	28 g
Protein:	68 g
Cholesterol:	6 g
Sodium:	2263 mg
Fiber:	10 g
Sugars:	2 g
Calculated per serving.

by The Taste of Montreal

Serves: 5

Ingredients

Walnut Pesto Sauce

6 cloves Garlic, (whole, fresh)
6 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
6 cups fresh Basil, (leaves only)
2 cups Organic Walnuts, (if you feel like you'd like to add another cup, do so!)

Pasta

1 Tbsp Unsalted Butter, melted
500 grams Pasta, (I used fusilli corti)
2 Tbsp Salt and Pepper, (or to taste)
2 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
2 Tbsp Pasta Water
3 whole fresh Basil, (leaves for garnish, optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and dry your fresh basil leaves on a towel over the kitchen island or table
In a food processor in batches, add in all ingredients for your walnut pesto sauce
Pulse 3 to 5 times or until walnut pesto sauce is blended, repeat until all basil is pulsed
Bring water in a pot to boil over the stove top and choose your pasta shape
Once boiling, generously salt your water and add in your pasta
Cook pasta according to package instructions
Drain pasta, reserving the pasta water
In a sauce pan add olive oil and butter over medium heat
Add in your fresh walnut pesto sauce (approximately 4 tablespoons and give it a mix)
Add in your cooked pasta to the sauce pan and give it a good mix
Once combined, top the pasta off with more olive oil, salt and pepper to taste, pasta water and basil leaves for garnish (cheese is also optional)
Dig in and enjoy!
Store the rest of your basil into little jars or air tight containers for the freezer

Notes

Pesto can be stored in the freezer for easily 6 months if in an air tight container. Don't forget to put olive oil over top to preserve it for longer. You'll need a food processor for this recipe.