Economy

This creamy pesto recipe with walnuts makes for a surprising first course

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.

smart watch

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.

Wonderful sauce

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.

See also  VAT numbers hit by Covid, INPS postpone payment of contributions at last minute pending executive decree on exemption

Here’s an irresistible creamy nut pesto recipe for a first course.

Thelma Binder

"Explorer. Devoted travel specialist. Web expert. Organizer. Social media geek. Coffee enthusiast. Extreme troublemaker. Food trailblazer. Total bacon buff."

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button
Close
Close