The classic basil pesto is made with pine nuts and either Romano or Parmesan cheese, but you can substitute. This Basil and Walnut Pesto recipe uses roasted walnuts instead of pine nuts. Basil is a strong and aromatic herb where a little goes a long way. You can substitute half the basil with fresh spinach leaves though the flavor will not be as strong as using all basil leaves. In a pinch when I did not have basil or spinach, I have used Cilantro as a substitute.
Grate the cheese in a food processor using the sharp blade.
Pulse the walnuts and then the basil with the garlic in a food processor.
In a large bowl, mix all the ingredients.
Boil your favorite pasta such as fettuccine and drain. Add a generous amount of the pesto to the pasta and toss until all the pasta is coated. When storing, cover tightly as pesto tends to darken when exposed to air, and it will last 1-3 weeks in the refrigerator. Enjoy!
Ingredients
Directions
Grate the cheese in a food processor using the sharp blade.
Pulse the walnuts and then the basil with the garlic in a food processor.
In a large bowl, mix all the ingredients.
Boil your favorite pasta such as fettuccine and drain. Add a generous amount of the pesto to the pasta and toss until all the pasta is coated. When storing, cover tightly as pesto tends to darken when exposed to air, and it will last 1-3 weeks in the refrigerator. Enjoy!