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SARDINIAN WALNUT PESTO

This is a student favorite. It’s easy to make and it tastes like restaurant quality Italian food.  I recommend pairing it with a simple side salad for a nice meal. 
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Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • ¾ cup walnuts
  • 3 zucchini or 1 lb. spaghetti or linguine pasta
  • 6 qt. water
  • 2 Tbsp. salt
  • ½ cup extra virgin olive oil
  • 2 large garlic cloves minced
  • 2 cups chopped spinach
  • 2 Tbsp. parsley chopped
  • 1 cup cherry tomatoes
  • 1 c pecorino or Parmesan grated (optional)

Equipment

  • Equipment: food processor or blender, pot to boil water, large saute pan to make sauce

Method
 

Directions:
  1. Grind walnuts in a food processor or blender for a couple seconds. Not too much or a paste will form. Just until you get a crumbly texture.
  2. Prepare zoodles with a vegetable peeler. Or, if using pasta, cook pasta al dente (with a little bite to it)
  3. In a large sauté pan, cook nuts, garlic, parsley and olive oil on a low heat for 5-9 minutes or dark golden brown. Use a low heat to prevent nuts from burning.
  4. Add spinach, cherry tomatoes, and zoodles (or cooked pasta) to the pan once pesto is golden brown. Add ¼-½ water to pan if sauce is too thick.
  5. Serve with extra parsley and cheese if desired.

Notes

In this blue zone, food is always enjoyed with good people and a glass of full-bodied red wine.