Friday, November 7, 2008

Parsley Pesto with Walnuts

On tonight's menu I had two recipes planned, one which was sent to me with my veggies and one which I researched online after coming into possession of a huge box of apples. This is about the first recipe:

Parsley Pesto with Walnuts
Recipe from

  • 1/2 cup chopped walnuts, toasted (I used a toaster oven)
  • 1/4 cup extra-virgin olive oil (organic)

  • 1 cup packed fresh flat-leaf (Italian) parsley

  • 1/4 cup vegetable broth (I subbed mushroom bouillon)

  • 6 cloves garlic, peeled

  • 1 tablespoon plain unseasoned bread crumbs

  • 1/2 teaspoon coarse salt, or to taste

  • 16 ounces spaghettini or other thin pasta

1. In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth

Pesto in a precious food processor.

Check. I only used 4 cloves of garlic, since the cloves were massive.

It's as big as the clock.

See what I mean?

2. Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.

Colorful pasta.

Check. I went to war with the pasta I had, but I'm not really a spaghettini fan anyhow. Neither is my spell check.

3. Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.

Pasta with pesto

Tasty results achieved: the pesto was good and easily prepared. The recipe boils down to "boil water and puree stuff", but I did miss the last step: I did not "serve at once" because I was in the process of my second recipe: Apple Galette.

1 comment:

  1. yumm! what the heck is that little food-processor-thingy? I don't recognize that.

    ok, I'm ready for my second course. bring forth the apple galette!