I had some fresh Parsley with me and so I decided to make a nice Pesto. I didn’t have any Pine Nuts, therefore I used Walnuts instead. Traditionally Pesto is made using a mortar and pestle, but I made mine using a blender. Blender makes life easy…doesn’t it? While using a blender it is very easy to over blend the pesto. So be careful and not blend it too much. Pulse blending works the best for you are in control. Also while mixing the Pesto with the spaghetti, make sure you don’t have your pan on the stove, because you want to retain the freshness of the basil and parsley. If you manage to follow these steps right, then you’ll end up with a great looking pasta.
Ingredients:
- 1/4 cup walnuts
- 1 cup Flat leaf Parsley
- ½ cup Basil
- ½ cup Olive Oil
- Salt to Season
- 2 Cloves of Garlic
- ¼ cup grated Parmesan Cheese
- 2 Cups of Boiled Spaghetti
- 3 tbsp. Hot Pasta Water in which you boiled the Spaghetti
Method:
- Add Garlic, Walnuts, Olive Oil, Salt, Basil, Parsley and blend it into a paste.
- Make sure you don’t grind it smooth, the coarseness of the walnuts will add a nice texture to the Pesto.
- Then add the Parmesan Cheese and just blend for a few seconds, just so that it mixes evenly.
- There you have your Pesto.
- Take 2 tbsp. of Pesto in a Pan and add the Hot Pasta Water and then add the Spaghetti and mix it gently.
- See that the Pan is not on heat, if not it will ruin the freshness of the herbs.
- Grate some Parmesan Cheese on top when you serve the Spaghetti.
The Saffron Chronicles 