Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

593 calories; fat 34g; cholesterol 6mg; saturated fat 5g; carbohydrates 59g; mono fat 19g; poly fat 8g; insoluble fiber 4g; sugars 2g; protein 15g; vitamin a 1457.7IU; vitamin c 5.3mg; sodium 397mg.
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