Walnut Pesto Pasta
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!
Ingredients
Walnut Pesto Sauce
- 6 cloves6 cloves6 cloves Garlic, (whole, fresh)
- 6 Tbsp6 Tbsp6 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
- 6 cups6 cups6 cups fresh Basil, (leaves only)
- 2 cups2 cups2 cups Organic Walnuts, (if you feel like you'd like to add another cup, do so!)
Pasta
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter, melted
- 500 grams500 grams500 grams Pasta, (I used fusilli corti)
- 2 Tbsp2 Tbsp2 Tbsp Salt and Pepper, (or to taste)
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
- 2 Tbsp2 Tbsp2 Tbsp Pasta Water
- 3 whole3 whole3 whole fresh Basil, (leaves for garnish, optional)
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Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Nightshade Free Other Pescetarian Shellfish Free Sugar Free VegetarianThis 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. |
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