1 clove garlic whole + 5 cloves garlic chopped
8-10 oz walnut halves
1/3 c olive oil
1/4 c basil loosely packed
1/2-3/4 c packed parsley - Italian flat leaf
3/4 c Parmesan cheese - grated
2 quarters of a lemon
2 plum tomatoes, halved and sliced
Salt
Preheat the oven to 350°. Bring a large pot of salted water to a boil. Spread the walnuts on a baking sheet and toast for 8 to 10 minutes, until they are fragrant and lightly browned. Let cool completely.
Coarsely chop a handful of walnuts and put the rest into the food processor.
Add the basil, parsley, 1 clove of garlic, cheese, juice of 1 lemon quarter and olive oil to food processor. Pulse till everything is nicely chopped into a paste.
Meanwhile, cook the pasta.
Meanwhile, heat some olive oil in a large pan, add the chopped garlic let cook for a few minutes. Add the tomatoes and cook for just a minute until they soften up. Turn off the heat.
Once cooled off, add the pesto to the pan. Juice the other lemon quarter over the whole mixture.
Sprinkle some salt over the whole mixture.
Reserve 1/3 c of pasta water. Drain the pasta and throw in the pan. Turn on the heat again to low. Add the reserved water and mix everything together to get the pasta nice and coated with the sauce.
Garnish with chopped walnuts and a sprig of parsley.
Here are the 3 recipes I used as a guide:
Spaghetti with Parsley Almond Pesto
1 clove garlic
1 1/2 cups lightly packed flat-leaf parsley with thick stems removed
3/4 teaspoon salt
1/3 cup olive oil
1/3 cup unsalted blanched almonds
3/4 pound spaghetti
2 plum tomatoes, chopped
In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.
Broken Lasagna with Walnut Pesto
1 cup walnut halves (4 ounces)
2 cups lightly packed basil leaves
1 large garlic clove, thinly sliced
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano- Reggiano cheese
Salt and freshly ground pepper
1 pound whole wheat lasagna noodles, broken into 1-inch pieces
6 ounces watercress, arugula or other bitter greens, thick stems discarded and leaves coarsely chopped
Sautéed mushrooms, for serving
Preheat the oven to 350°. Bring a large pot of salted water to a boil. Spread the walnuts on a baking sheet and toast for 8 to 10 minutes, until they are fragrant and lightly browned. Let cool completely. Coarsely chop half of the walnuts and set the remaining toasted walnuts aside.
In a food processor, pulse the remaining walnuts with the basil and garlic until the walnuts are finely chopped. With the machine on, add the olive oil in a thin stream and process until the pesto is almost smooth. Add 1/2 cup of the cheese and pulse until just incorporated. Transfer the walnut pesto to a bowl and season it with salt and pepper.
Add the broken lasagna noodles to the boiling water and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water. Return the drained pasta to the pot. Add the watercress and walnut pesto and toss well. Add the reserved pasta water and toss again until well coated. Transfer the pasta to bowls, garnish with the remaining 1/4 cup of cheese, the chopped walnuts and sautéed mushrooms and serve.
Creamy Walnut Pesto
1/2 cup olive oil
2 cups walnuts
6-8 large cloves of garlic
1/2 to 1 lemon squeezed for juice
kosher salt to taste
handful of basil
handful of parsley
Reserve 1 c of cooked pasta water
Parmesan cheese
Mix all ingredients except water and cheese in a food processor into a paste.
Cook pasta, drain.
Mix pesto and pasta in the pasta pot - add reserved water as needed to create creamy consistency.
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