Budget-friendly homemade walnut pesto: a flavorful twist on a classic
Fresh Walnut Pesto & Pasta
Say goodbye to overpriced pesto! If you think you need to shell out big bucks for that vibrant green goodness, think again! This budget-friendly fresh walnut pesto proves that delicious doesn't have to be expensive. With its rich flavor and beautiful hue, this affordable alternative is perfect for everyday meals. So, tossing it with pasta or spreading it on toast, prepare to indulge in a burst of flavor. Your taste buds will thank you!
Equipment
- 1 Large Pot for boiling pasta
- 1 Knife
- 1 Cheese grater
- 1 Food processor
- 2 Bowl for serving
- 2 Large wooden spoon for tossing pasta
- Measuring spoons & cups
- 1 Large pasta strainer
Ingredients
- ⅓ Cup Walnuts shelled and chopped
- ¼ Cup Parmesan cheese Grated or small chunks
- ⅓ Cup Extra virgin olive oil cold press
- 1 Clove Garlic fresh Peel and chop
- 2 Cup Fresh basil leaves
- ⅛ Tsp Salt
Pasta
- 2 Cups Fresh pasta Spaghetti or Tagliatelle
- 1 Cup Pasta water reserve after pasta cooked
- 1 tsp salt Season water for pasta
Pro-Tip
- 1 Cube Ice add to your food processor with your pesto ingredients. This will ensure the vibrant green color.
Instructions
Prep
- Shell and rough chop fresh walnuts. Packaged walnuts work great too!
- Wash and thoroughly dry basil. Peeling garlic clove, measuring out EVOO, and Parmesan cheese.
Instructions
- Blend: In a food processor, combine the basil leaves, Parmesan cheese, salt, walnuts, ice cube, and chopped garlic. Pulse until everything is chopped.
- Add Oil: With the food processor running slowly drizzle in the olive oil until the mixture is smooth and well blended.
- Bring a large pot of water to a boil. Once boiling add salt.
- Add fresh pasta and cook for 4 minutes, or until al dente. Taste to check the is cooked perfectly. (check out fresh pasta recipes in previous blog post)
- Drain the pasta reserving 1 cup of pasta water for your sauce. Do not rinse pasta. Turning off the heat; In the same pot place the drained pasta and add pesto and toss pasta until well-coated. Add a small amount of pasta water if needed to thin and coat pasta evenly.
Serving
- Plate pasta and garnish with shaved Parmesan and fresh basil leaf.
Notes
Storage tips: Walnut Pesto store in airtight container in refrigerator for up to a week or freeze it for later.
