Herby Walnut Pesto
Walnut
Main DishPastaSaucesSide Dish
Gluten FreeVegetarian
prep
15
minscook
10
minsmake
6
servings12 ounces
uncooked pasta
3/4 cup
loosely packed fresh Italian parsley leaves
3/4 cup
loosely packed fresh basil
1-1/2 cups
cups Fisher® Chopped Walnuts, divided
2
large cloves garlic
1 teaspoon
kosher salt
1/4 teaspoon
crushed red pepper
4 teaspoons
fresh lemon juice
3/4 cup
extra-virgin olive oil
1/2 cup
grated Parmesan cheese
Food Safety Instruction
DIRECTIONS
- Cook pasta in salted water as directed on package. Reserve 1/4 cup pasta cooking water; drain pasta and keep warm.
- Meanwhile, add herbs, 1-1/4 cups Fisher® Walnuts, garlic, salt, pepper and lemon juice to food processor or blender. Pulse 4-5 seconds or until coarsely chopped, scraping bowl as needed. Add oil in a slow stream with motor running and continue processing until well blended and creamy. Add cheese; pulse until blended.
- Toss hot pasta and pesto in large serving bowl while adding reserved pasta water as needed until glossy and evenly coated. Sprinkle with reserved nuts before serving.
PRODUCT USED
Tips
Refrigerate, tightly covered, for up to 3 days, or freeze for up to 3 months.
Use this pesto in place of dressing when preparing a robust pasta salad.
Prepare with other tender herbs from your summer herb garden such as chives, cilantro, dill, green onions or mint.
