Pasta Sauces: Parsley Pesto with Walnuts

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Parsley Pesto with Walnuts

 

1/2 cup chopped walnuts, toasted (see Hint)

1/4 cup extra-virgin olive oil

1 cup packed fresh flat-leaf (Italian) parsley

1/4 cup vegetable broth

6 cloves garlic, peeled

1 tablespoon plain unseasoned bread crumbs

1/2 teaspoon coarse salt, or to taste

16 ounces spaghettini, or other thin pasta

 

 

 

 

 

1. In a food processor fitted with a metal blade, process walnuts, oil, parsley,

broth, garlic, bread crumbs, and salt until smooth.

 

2. Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid,

then drain pasta in colander.

 

3. Place pasta in a large serving bowl and add the parsley-walnut pesto and

reserved cooking liquid. Toss well to combine and serve at once.

 

Serves 6.

 

Source: The Mediterranean Vegan Kitchen by Donna Klein (HP Books, 2001).

Formatted by Chpa Babi: 07.01.08

 

This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the

usual basil for a garlicky, rich, and delicious pasta topping that will tide you

over beautifully until the basil pops up in your garden or farmer’s market.

 

Using a food processor makes it one of the quickest and easiest pasta delights

ever.

 

ChupaNote: add enough red pepper flakes for a little heat (start with 1/2 t..).

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