When I made this I had enough pesto for 4 pasta meals for 2 people though it may vary depending on how much pesto you like on your pasta. My husband prefers a light coating, as you may see from the picture. Some people like the pesto really coated on til the point that the pasta looks
Walnut Basil Pesto Pasta
Recipe by Kelly
Picture by Kelly
2 cups fresh basil leaves, tightly packed
2 cloves garlic
1/2 cup walnuts
2/3 cup olive oil, divided
1/2 cup Parmesan or Romano cheese, grated
salt and pepper, to taste
1/2 pound thin spaghetti
- Combine basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. If you plan on using the pesto right away, add cheese and pulse (if you plan on freezing the pesto, leave the cheese out until you're ready to eat it). Season with salt and pepper. Add remaining olive oil gradually, until it reaches your desired consistency.
- Meanwhile, bring a large pot of salted water and cook pasta according to directions on package.
- Drain pasta and toss with several tablespoons of pesto (to taste). Freeze remaining pesto.