EASY BASIL PESTO PASTA with Toasted Walnuts

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free, while Grana Padano is a less expensive cheese.

Preheat a medium-sized saute pan over medium heat.

Add 1 tablespoon of neutral oil to the pan.

Add 100 grams of walnuts to the pan and fry until they sizzle, about 2 minutes, then sprinkle with salt.

Remove walnuts from heat when they are light golden brown and drain on a paper towel.

Place walnuts in the freezer to cool down.

Harvest fresh basil leaves from the garden, choosing the tender leaves from the bottom of the plant.

Pick about 8 to 10 sun gold cherry tomatoes per person from the garden.

Grate 100 grams (about 1 cup) of aged dry pecorino cheese on the finest side of a box grater.

Measure 100 grams of fried walnuts, 225 grams of extra virgin olive oil, 30 grams (about an eighth) of red onion, 5 grams of salt, 15 grams of parsley (without stems), 100 grams of fresh basil, and 100 grams of grated pecorino cheese into a food processor.

Blend the mixture on high for 30 seconds until it starts to become homogenous.

Stream in 30 grams of lemon juice while blending.

Taste the pesto and adjust acidity or salt as needed, then set it in the fridge to chill.

Bring about 3 to 4 quarts of water to a boil in a large pot.

Season the boiling water generously with salt.

Add 4 ounces of spaghetti alcatara to the boiling water and cook according to package instructions (about 9 to 10 minutes).

Stir the pasta occasionally to prevent sticking.

Taste the pasta to ensure it is cooked beyond al dente, as it will firm up when cooled.

Drain the pasta and toss it with the pesto, serving at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens