Walnut pesto and pasta
NOtes
This is my go-to walnut pesto recipe — and it’s delicious on just about everything, from pasta to sandwiches, eggs, and salads.
Prep Time: 15 Minutes
Yield: Makes about 1-1/4 cups (about 10 servings)
Ingredients
• 1/3 cup toasted walnuts
• 2 large garlic cloves, roughly chopped
• 2 cups gently packed fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup extra virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano
Pasta ingredients
• handful of cherry tomatoes (or sundried tomatoes)
• 2 cups of your favourite pasta
• 2 oz of pesto
• optional: protein like precooked chicken or cannellini beans
• 2 oz parmesan
Pesto method, before camp
Start by toasting your walnuts in a dry pan over medium heat, about 5 minutes, stirring often and careful not to burn. Remove from heat when done and let cool.
Place the toasted walnuts, cheese and garlic in a food processor (or blender if need be). Pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, about 1 minute. Season with salt and pepper.
Store in a tightly sealed camp friendly jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). Preferably use it the day of at camp, or keep in the refrigerator for about a week.
Pasta method, at camp:
Cut and sauté cherry tomatoes and set aside in your bowl.
Cook your pasta according to your packaging instructions. I like gnocchi, but any pasta will do.
Strain pasta, leaving a little moisture.
Toss in pesto, add the tomatoes back in and top with more cheese, of course! (Option to add in precooked protein like chicken or cannellini beans).
Any left-over pesto can be used in sandwiches, salads or eggs the next day.