Walnut Pesto

Pesto sauce is made with a mortar and pestle hence the word pesto, from the verb pestare – “to crush”.  Pesto alla Genovese is the pesto most are familiar with made with pine nuts.  Pesto di Noci is not as common but a great alternative to the traditional made with walnuts.  Not only does this provide a different flavor but, more importantly, an inexpensive option.

2 cups basil

1 cup toasted walnuts

½ cup oil

¼ cup grated cheese

1 medium garlic clove

1 lb whole wheat pasta

To toast the walnuts, place on a cookie sheet and bake at 400 degrees for around 15 minutes.  You will start to smell the walnuts as they are toasting which is so delicious!  Place basil, walnuts, cheese and garlic in a food processor or blend and pulse to break down ingredients.  Slowly add olive oil until the mixture becomes a creamy paste.  Cook pasta according to package directions, reserving 1 cup of pasta water.  Mix pesto sauce with pasta, if you prefer your pasta to be more moist you can slowly add the reserved pasta water.  Serve with grated cheese.