Pesto alla Genovese with Chopped Walnuts

Name: Pesto alla Genovese with Chopped Walnuts
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 14 cups fresh basil leaves (about 400 grams) for the amount of sauce needed; 2 cups grated Parmesan cheese (about 200 grams); as needed Extra virgin olive oil,; as needed Chopped walnuts,; 1.1 lbs tagliatelle (about 500 grams); 3.5 oz aged Pecorino cheese, grated (about 100 grams)

Salvatore Grimaldi @cuocoperpassione1

A simple dish with a surprisingly delicious flavor.

Salvatore Grimaldi @cuocoperpassione1

A simple dish with a surprisingly delicious flavor.

Saved

Ingredients

30 minutes

Serves 4 servings

14 cupsfresh basil leaves (about 400 grams) for the amount of sauce needed
2 cupsgrated Parmesan cheese (about 200 grams)
as neededExtra virgin olive oil,
as neededChopped walnuts,
1.1 lbstagliatelle (about 500 grams)
3.5 ozaged Pecorino cheese, grated (about 100 grams)

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Steps

30 minutes

1

Combine the basil, Parmesan, 1 teaspoon of olive oil, and Pecorino in a small food processor. Blend until you get a thick, creamy sauce. If it's not creamy enough, add another teaspoon of olive oil. Taste and add salt if needed.
2

Once the pesto is ready, transfer it to a large skillet and cook over low heat for 5 minutes.
3

Chop the walnuts and set them aside.
4

When the pasta is cooked, add 2 ladles of pasta cooking water and the chopped walnuts, saving some walnuts for garnish at the end.
5

Add the tagliatelle to the skillet and toss everything together until well combined.
6

Serve the pasta with a sprinkle of the reserved walnuts and a generous amount of Parmesan cheese, if desired. You can skip the extra Parmesan since it's already in the sauce. Enjoy!