Ingredients 2 cups basil leaves cup walnuts cup olive oil 2 cloves garlic 1 tablespoon lemon juice. Season to taste with salt and pepper. For the cheese be sure to use the real deal imported parmigiano reggiano from italy. Domestic parmesan pales in comparison. To make the pesto.
Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Pesto per pound of pasta as a spread on sandwiches or as a garnish to soups. Place basil olive oil walnuts garlic and salt if using in food processor. Traditional pesto is made with garlic pine nuts salt basil leaves parmigiano reggiano and extra virgin olive oil. Add parmesan and butter if using and blend 5 10 seconds more.
It s important to use top quality ingredients as the flavors really shine through. Serve as a topping on pasta 3 4 c. Keep adding the cooking liquid in small amounts until the sauce coats the pasta. Put most of the toasted. Put a large saucepan of water on to boil and toast the walnuts in a dry frying pan until they begin to make a nutty aroma.
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Put the bread in a bowl and cover with the milk. Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Ingredients 2 cups basil leaves cup walnuts cup olive oil 2 cloves garlic 1 tablespoon lemon juice.
