Store bought pesto is always a mistake and pine nuts are just too expensive. Save your taste-buds and your wallet by trying this quick and easy walnut based basil pesto recipe for your next pasta night.
Pesto Di Noce (Walnut Pesto) Ⓥ
Cheaper than pine nuts, but just as delicious.
Servings: 2 Cups
- Blender or Food Processor
- 1 Cup Walnuts
- 1/3 Cup Basil Leaves, stems removed
- 3 Cloves Garlic, minced
- 3 Tbsp Go Veggie Parmesan Ⓥ alternatively, you could use regular grated Parmesan
- 1/8 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/2 Cup Extra Virgin Olive Oil
- 18 Oz. Cheese Tortellini (I used this Wegmans brand) OPTIONAL
- Italian Sausages OPTIONAL
- In a blender or food processor, place all the ingredients except for olive oil. Start the blender and through the small opening of the machine, slowly drizzle in the olive oil, little by little. Once the pesto is at your desired consistency, place in a jar and store in fridge for up to a week.*
- If you’re adding the tortellini, cook the pasta according to the instructions on the container. Drain the pasta and place in a skillet. Over low heat, spoon pesto on top of the tortellini, careful not to break the pasta and not letting the pasta stick to the pan. Remove from heat.
- For some protein, I roasted Italian sausage and added that to the dish also. Chicken or shrimp may also be a good protein to add.*I have read of methods of freezing pesto for later use, but I personally have not tried it.