Parsley Walnut Pesto Pasta
Pesto sauce is one of my favorites. It really takes no time to make, is loaded with vitamins and the whole family loves it. You can’t ask for anything more!
I also like that it’s so versatile. You can make it with parsley, basil, spinach, kale or a combination of herbs. You can add walnuts, pine nuts, or no nuts, cheese or no cheese. I don’t think you can go wrong.
I would recommend you add enough oil so it’s nice and creamy. You don’t want your pesto to be dry.
This year has been great for the parsley in my garden - I was even harvesting in January. I had knee surgery last week and it’s still very hard to move around, but I really wanted to make something. I thought it would be a perfect night for a fresh and nutritious Parsley Walnut Pesto Pasta.
So if you have little babies, fussy teenagers or if it’s just you, pesto is the way to go. Leftovers can be used in a salad or sandwich for lunch tomorrow or just keep it in the refrigerator for few days until next time.
Ingredients:
a big bunch of parsley, about 2 cups
3 cloves of garlic (I put 8 in mine. LOL!)
1/2 cup good extra virgin olive oil
1/2 cup walnuts
1/3 cup Pecorino Romano cheese
lemon juice from one large lemon
1 tsp salt
1/3 tsp pepper
Method:
Blend garlic and walnuts in a blender. Add parsley, olive oil, Pecorino Romano cheese, lemon juice, salt and pepper. Blend until smooth. You may need more olive oil if the mixture is not smooth enough.
Enjoy!
