Introducing California Raw Walnut Pesto Pasta, a delightful and nourishing spin on the classic Italian pesto dish. This mouthwatering recipe highlights the distinct, buttery taste of organic California raw walnuts, which are abundant in heart-healthy omega-3 fatty acids and powerful antioxidants. Paired with aromatic basil, zesty garlic, and tangy lemon juice, the walnut-infused pesto creates a luscious and savory sauce that harmonizes perfectly with your pasta of choice. Perfect for a satisfying weeknight dinner or a crowd-pleasing dish at your next gathering, this walnut-based pesto pasta is easy to prepare and versatile enough to suit various dietary preferences.
Tip: This walnut pesto can also be used as a spread on sandwiches, mixed with vegetables, or as a base for a pizza. It can be stored in an airtight container in the refrigerator for up to one week.
Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant and lightly browned. Stir occasionally to prevent burning. Remove from heat and let cool.
Prepare the pesto: In a food processor or blender, combine the cooled walnuts, basil, garlic, and Parmesan cheese (or vegan alternative). Pulse until the mixture is coarsely chopped.
Slowly drizzle in the olive oil and lemon juice while the food processor is running, until the mixture is smooth and creamy. Season with salt and freshly ground black pepper to taste.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
Combine the pasta and pesto: In a large mixing bowl, combine the cooked pasta with the walnut pesto. Toss well to coat, adding reserved pasta water as needed to achieve a creamy consistency.
Serve: Divide the pasta between four plates, and garnish with cherry tomatoes and fresh spinach leaves, if desired. Enjoy your delicious California Raw Walnut Pesto Pasta!
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