Our Basil Walnut Pesto is being topped over Spaghetti Pasta, however, it’s also great with Meats, Salads, Sandwiches, and Soups! If kept in a food saver container it should last up to 3 weeks, you can also add a layer of Olive Oil to the top to keep it fresh.
[recipe servings=4 time=15 Minutes difficulty=easy]
[recipe-ingredients]
8 Ounces
Whole Wheat Spaghetti
2 Cups
Packed Basil Leaves
¼ Cup
Chopped Walnuts
½ Cup
Grated Parmesan Cheese, Plus More for Garnish
1 Lemon,
Juiced
½ Teaspoon
Salt
½ Cup
Extra Virgin Olive Oil
[/recipe-ingredients]
[recipe-directions]
- Bring a large pot of salted
water to a boil. Add the Pasta, stir, and cook according to package
instructions to al dente. Drain and return the Pasta to the pot. Toss with
Olive oil. - In a food processor, combine Basil,
Walnuts, Parmesan, Lemon Juice and Salt. Purée until mostly smooth. With
the motor running, drizzle in the olive oil until emulsified. Season to
taste with salt and pepper. - Toss the Pasta with the Pesto
and Serve with grated Parmesan for Garnish.
[/recipe-directions]
[/recipe]
