• 1 pound penne (or other favorite pasta)
  • 1 clove of garlic
  • 1/2 cup walnuts (or pine nuts)
  • a handful cherry tomatoes
  • 2 cups fresh basil leaves washed
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • fresh black pepper

Cook the penne (I used whole wheat pasta) al dente, in large pot of salted boiling water. When drain the pasta, remember to reserve one cup of the cooking water.

While pasta is cooking, add the roughly chopped garlic (stripped of his core), walnuts, cherry tomatoes and grated parmesan cheese to a food processor and process until smooth. Then, add in the basil. Pulse a few times until chopped then let it run as you drizzle the olive oil into the processor as it runs until emulsified. Season with kosher salt and freshly black pepper, then, whiz again until combined. Taste for seasoning and adjust to your liking.

Toss the hot pasta with the pesto in a large bowl and add reserved cooking water until saucy. Top with chopped walnut and basil leaves, season with more pepper and more parmesan cheese if desired.

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