400g pasta i used orecchiette 175g walnuthalves or pieces 1 garlic clove handful fresh basil leaves roughly torn plus extra to serve optional. Don t feel like messing up my kitchen for. Method peel and bash the garlic in a pestle and mortar with a pinch of sea salt. Pop into the freezer for 2 hours then before it gets too hard remove unwrap and slice into the appropriate number of portions. Process until finely chopped.
Add the basil leaves salt and pepper. Step 1 blend basil walnuts olive oil garlic and lemon juice together in a food processor until pesto has a paste like consistency. Add the pine nuts very lightly toast first if you like to the mixture and pound again then stir in half the parmesan. Muddle in the extra virgin olive oil and finely grate and stir in the parmesan adding a splash of water if you like it a little runnier then continue bashing and pounding until smooth. Pick the basil leaves and add with the pine nuts and pound to a coarse paste.
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Preparation pulse together basil and walnuts in a food processor i used my mini one for this batch easy clean up but feel free to double the recipe if you re in need of a bigger batch. To begin combine the walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped. Add the basil leaves salt and pepper. Traditionally pine nuts are used to make pesto but i have given it a slight variation by adding walnuts which are easily available. 400g pasta i used orecchiette 175g walnuthalves or pieces 1 garlic clove handful fresh basil leaves roughly torn plus extra to serve optional.
