Pesto Genoa is the king of many lunches and dinners with family and friends.
Initially used exclusively as a seasoning for great first courses, its use in recent years has extended to other recipes. One of those things is pizza. Instead of the usual ingredients, many chefs have decided to use fresh basil pesto to make their margarita pizza a dish. Gourmet.
Still others have discovered the wonderful combination of what we can define as “green gold” and buffalo mozzarella. It is even better, among other things, if it is accompanied by tomatoes.
Besides this classic pesto, there are many other delicious varieties. Walnut is an example, and here we suggest the recipe.
This creamy pesto recipe with walnuts makes for a surprising first course
All we need:
- 130 g of nuts
- 20 grams of pine nuts.
- 50 ml of olive oil
- 60 grams of grated parmesan cheese
- 50 grams of Cheese spread.
The first thing to do is to chop the nuts and pine nuts together. Once it is chopped well, add the rest of the ingredients. Start with oil and parmesan cheese, then add the spreadable cheese at the end. Cut again for one minute.
Nut pesto is ready, but how do we use it? With spaghetti of course! We take a frying pan, pour a little oil and sauté 100 grams of bacon. Imagine the recipe is for two, drop in 2 ounces of spaghetti and recipe it when it’s fully cooked.
Pour the pesto into the pan with the pancetta now ready and add the pasta. Mix on low heat for a few minutes and finish with a pinch of black pepper.
Here’s an irresistible creamy nut pesto recipe for a first course.