A handful of basil leaves in the hand and easy recipe to prepare for lunch. Make sure you have fresh basil leaves as that is the main and only ingredient used for making the sauce. No onion or tomato or any other vegetable is added.
Walnuts add a nutty flavour and body to the sauce, which along with cream, makes a perfect coating on the the pasta and balances the flavour as well.
The dish is wholesome and very nutritious and approved by my 8 year old fussy eater!
This dish can be made with using penne pasta as well.
For the walnut and basil pesto
1. Basil leaves – 2 cups
2. Walnuts – 1/4th cup
3. Garlic – 3-4 cloves
4. Lemon juice – 1 tbsp
5. Extra virgin Olive oil – 4 tbsp
6. Salt – to taste
7. Pepper powder – 1/2 tsp
8. Spaghetti Pasta – for 2 people
9. Butter – 2 tbsp
10. Cream – 3 tbsp
11. Cheese (processed) – 5 tbsp, grated
12. Parmesan cheese – to top
1. Place all the ingredients for the pesto sauce in a mixer blender and blend till its smooth. Add water to help it blend to a paste.
2. Boil 5 cups of water and bring it to a good boil. Add the spaghetti and let it cook for 10-12 minutes.
3. While the spaghetti is cooking, heat the butter in a saucepan.
4. Add the prepared paste and mix well. Bring it to a boil.
5. Next add a little water and cream and mix well. Make it thick flowing consistency.
6. Add the grated processed cheese and mix well. Check the seasoning and adjust the salt and pepper powder to your liking.
7. Drain all the water from the cooked spaghetti and add to the basil pesto sauce. Mix well.
8. Top with some grated parmesan cheese and drizzle some more extra virgin oil before you serve.