Walnut and Parsley Pesto
Walnut and Parsley Pesto Pasta is not an idea that comes first to our minds. Usually, when we think ‘pesto’ the thing that comes to our heads is the most common basil and pine nuts pesto. However, there are numerous variations of a pesto and walnut, and parsley can be one of them. First of all, it is as delicious as basil pesto, also it is much cheaper and more accessible, I think. Walnuts are relatively inexpensive and definitely more local than pine nuts. Parsley in turn might be free for many of us, as it is very easy to grow in your garden or in the pot.
Make your own pesto
Most shop-bought pesto is disappointing in its flavour because the heat used for sterilisation and preserving cooks the ingredients, whereas originally they should be raw. And this is what we are going to do this time for the Walnut and Parsley Pesto Pasta.
To make the pesto
In a blender cup add the following:
- Sour 1 cup of parsley leaves with stems, roughly chopped, 1 tablespoon of lemon juice,
- Bitter 15-20 walnuts, halved, a pinch of turmeric,
- Sweet 3 tablespoons of olive oil, 2 tablespoons of parmesan, grated,
- Pungent 1 large garlic clove, whole, a pinch of freshly ground black pepper,
- Salty a pinch of salt, 2 tablespoons of cold water.
Blend the ingredients. If the paste is too thick add some more cold water. The amount will serve 6 people.
To make the pasta
Cook your favourite spaghetti according to instructions. Drain the pasta preserving 5-6 tablespoons of cooking water. In the same cooking pot, add 2 tablespoons of olive oil, the pasta water and stir. Turn the heat down to very low and add 3-4 tablespoons of pesto. Stir again to emulsify the sauce and add the cooked pasta. Using two forks or tongs turn the spaghetti over several times to cover it evenly with the sauce.
Serve immediately. To make it taste even better switch the shop-bought spaghetti with homemade tagliatelle or pappardelle pasta.
