Walnut Pesto Pasta (Edit recipe)

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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!

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 5

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Ingredients

Walnut Pesto Sauce

Pasta

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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
  1. Wash and dry your fresh basil leaves on a towel over the kitchen island or table
  2. In a food processor in batches, add in all ingredients for your walnut pesto sauce
  3. Pulse 3 to 5 times or until walnut pesto sauce is blended, repeat until all basil is pulsed
  4. Bring water in a pot to boil over the stove top and choose your pasta shape
  5. Once boiling, generously salt your water and add in your pasta
  6. Cook pasta according to package instructions
  7. Drain pasta, reserving the pasta water
  8. In a sauce pan add olive oil and butter over medium heat
  9. Add in your fresh walnut pesto sauce (approximately 4 tablespoons and give it a mix)
  10. Add in your cooked pasta to the sauce pan and give it a good mix
  11. 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)
  12. Dig in and enjoy!
  13. 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.

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About This Recipe

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.
Coconut Free Desserts Nightshade Free Other Pescetarian Shellfish Free Sugar Free Vegetarian

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