Fettuccine with Walnut Pesto

Name: Fettuccine with Walnut Pesto
Yield: serves 4 to 6
Ingredients: 1 pound fettuccine or other pasta; 1 cup chopped fresh or canned tomatoes; 2 garlic cloves, minced or pressed; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; 1 cup toasted walnuts; 1/2 cup very thinly sliced fresh basil leaves (optional); 1 cup grated Pecorino Romano or Parmesan cheese (optional)

December 9, 2011

Rich and delicious Walnut Pesto can be made in minutes in a food processor or blender—it will be ready before the pasta has cooked. Make extra; it keeps well for 3 or 4 days in the refrigerator and is good on boiled potatoes and steamed fish.

Recipe notes

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