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walnut pesto

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This is a Ligurian alternate to basil pesto. Also terrific. And also a classic. This is a basic, simple version. For a slightly more complex version see tagliatelle with walnut pesto.

for the pesto:

two cups fresh basil leaves
one and one-half cups walnut halves (about six ounces)
two garlic cloves, peeled and diced
pinch of red pepper flakes
salt and pepper
one quarter cup parsley, chopped fine
one half cup extra virgin olive oil

In a preheated oven of 350 degrees, spread the walnuts on a baking sheet and toast for 10-12 minutes, until golden. Cool, and then finely chop.

Using a blender (pesto was traditionally made in a mortar with pestle, but a blender works excellently), put in the walnuts and garlic and mix for a few seconds. Then add the olive oil and salt, the red pepper flakes and parsley and salt and blend at a high speed until the sauce approaches being creamy (not too much, however, as a little roughness in the texture is wonderful).

When the blending is completed, transfer the sauce into a mixing bowl and stir in the parmesan and add a twist or so of freshly ground pepper, and blend well.

It is now ready for combining with your favorite pasta, such as trofie or linguine or whatever.