When the pasta is ready drain reserving 2 tbsp of the cooking water then mix both with the sauce. Add the basil leaves salt and pepper and process until mixture resembles a paste about 1 minute. Process for 30 seconds. Add basil leaves a little at a time pulsing until a smooth paste forms. Partly due to the softness of the walnuts while camping this whole dish can be made in minutes by hand unlike normal versions which all seem to require an electrical device.

Place the walnuts pignolis and garlic in the bowl of a food processor fitted with a steel blade. Add two thirds of the pesto then gently heat to loosen it. Add parmesan and butter if using and blend 5 10 seconds more. 1 cup packed fresh basil leaves rinsed and dried 1 4 cup coarsely chopped walnuts 4 tbsp freshly grated parmigiano reggiano 1 4 cup good extra virgin olivebasil walnut. Mix in parmesan cheese.

It is slightly chunkier but this seems to add to the taste rather than. A family favorite for the past 10 years. Use 1 cup pesto sauce with 1 pound cooked pasta tossing well to mix. Serve immediately sprinkled with the extra parmesan and basil if using. The leftover pesto will keep in the fridge for up to a week or frozen for up to a month.

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This generally is a typical pesto recipe however it uses walnuts as the nut. Percent daily values are based on a 2 000 calorie diet. The flavor is still amazing and perfect on pasta or as a sauce. Great with chicken chickpeas and mushrooms too. Add the basil leaves salt and pepper.

Your daily values may be higher or lower depending on your calorie needs. Place basil olive oil walnuts garlic and salt if using in food processor. Blend basil walnuts olive oil garlic and lemon juice together in a food processor until pesto has a paste like consistency. I recommend making several batches at a time and freezing the sauce for later use. Blend until thoroughly combined.

Fresh basil parmesan cheese garlic walnuts and olive oil come together to make an easy and tasty pesto sauce. Nutrient information is not available for all ingredients. Fresh basil parmesan cheese garlic walnuts and olive oil come together to make an easy and tasty pesto sauce. Your daily values may be higher or lower depending on your calorie needs. This generally is a typical pesto recipe however it uses walnuts as the nut.

Nutrient information is not available for all ingredients. It is slightly chunkier but this seems to add to the taste rather than. Place the walnuts pignolis and garlic in the bowl of a food processor fitted with a steel blade. When the pasta is ready drain reserving 2 tbsp of the cooking water then mix both with the sauce.