10 Ratings
  • 5 star values: 4
  • 3 star values: 2
  • 4 star values: 2
  • 1 star values: 1
  • 0 star values: 1

Pesto can be made ahead and kept tightly covered in the refrigerator for up to 1 week.

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Ingredients

Directions

  • In a food processor, combine the basil, oil, garlic, and the 1/2 teaspoon salt. Cover and process with on/off turns until the mixture begins to come together, then process until basil is finely chopped.

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  • Stop the machine and scrape down the sides. Add the 1/2 cup walnuts and the cheese. Process about 30 seconds more or until the pesto is smooth. Season to taste with salt and pepper.

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  • Meanwhile, cook pasta in lightly salted, boiling water according to package directions; drain, reserving 1/4 cup of the cooking water. Return pasta to hot pan along with the reserved cooking water.

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  • Add pesto to the hot pasta; toss until well coated. Transfer pasta to a serving platter. Serve immediately.

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Nutrition Facts

593 calories, (5 g saturated fat, 8 g polyunsaturated fat, 19 g monounsaturated fat), 6 mg cholesterol, 397 mg sodium, 59 g carbohydrates, 4 g fiber, 2 g sugar, 15 g protein.

Reviews (1)

10 Ratings
  • 5 star values: 4
  • 3 star values: 2
  • 4 star values: 2
  • 1 star values: 1
  • 0 star values: 1
Rating: Unrated
02/10/2016
I will not rate since I started with about 2/3 cup prepared pesto & 1/2 cup olive oil, but the result didn't impress us.  I initially added about 1/2 cup or so toasted walnuts to the food processor, but dumped in a whole 1/2 cup bag of pine nuts, too, to mellow the flavor some.  Don't add any salt until after the Parmigiano-Reggiano is processed in because that makes it even saltier.  But maybe we don't like pesto as well as we thought we did.