Walnut Pesto
½ cup broken walnuts
1 large clove of garlic, chopped
2 cups packed fresh basil leaves
¼ tsp. salt
1 cup packed Italian Leaf parsley
¾ cup extra virgin olive oil
1/3 cup Parmesan cheese, grated
Directions:
Finely chop the walnuts and garlic in a food processor. Add ½ the basil and the salt; coarsely chop. Add remaining basil and parsley. With the food processor running, add the olive oil in a slow steady stream until mixture is thoroughly blended. Transfer to a bowl; fold in the cheese. Have the cooked pasta ready. Remove ½ cup of the pasta cooking liquid before draining the pasta. Toss hot pasta with the Walnut Pesto sauce and the reserved cooking liquid. Serve immediately. Sprinkle with additional cheese if desired.
Recipe provided by: Christine Brandstad
