Who doesn’t love a good pesto sauce? It’s easy to make, super flavorful, and can be stored in the freezer for future dinners. This recipe is a variation on the traditional recipe and includes walnuts rather than pine nuts, giving your pasta a heart-healthy boost! Bon Apetit!
Ingredients (serves 4):
1 1/4 cups packed fresh basil
1/4 cup walnuts
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon crushed red-pepper flakes
8 ounces multigrain angel hair pasta (or gluten-free pasta, we recommend Ancient Harvest)
1/4 cup chopped tomato (optional)
1/4 cup freshly grated parmesan cheese (or vegan cheese, we recommend Daiya)
1. In a food processor, place the basil, walnuts, garlic, oil, salt, and pepper flakes. Process, stopping the machine once or twice to scrape down the sides, until finely pureed. Scrape into a serving bowl.
2. Meanwhile, bring a medium pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
3. Stir 2 or 3 tablespoons of the pasta water into the pesto to warm it and make it creamier. Add the pasta and toss, adding more pasta water if dry. Sprinkle with the tomato, if using, and the cheese.