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Spaghetti with Parsley Walnut Pesto

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Spaghetti with Parsley Walnut Pesto

The perfect spaghetti with parsley walnut pesto recipe with a picture and simple step-by-step instructions.

  • 500 g Spaghetti
  • 50 g Walnut kernels
  • 1 bunch Parsley
  • 1 Clove of garlic
  • 50 g Mountain cheese
  • 100 ml Olive oil
  • Salt and pepper
  1. Roast the walnuts in a pan without fat for about 5 minutes while stirring.
  2. Wash the parsley and shake dry. Finely grate the mountain cheese. Coarsely puree the walnuts, cheese, garlic clove (was soaked in olive oil) and olive oil. Season to taste with salt and pepper.
  3. Meanwhile cook the pasta in boiling salted water according to the instructions on the packet. Drain, collecting about 50 ml of pasta water. Mix pasta, pesto and pasta water. Spread on plates and serve with a few walnuts sprinkled with some mountain cheese.
Dinner
European
spaghetti with parsley walnut pesto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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