Fresh basil pesto pasta is one of those dishes that screams summer and THIS pesto recipe is my number-one go-to. I created this super easy and versatile basil and parsley pesto recipe with toasted walnuts to pair perfectly with your favorite pasta, but you should def make extra to keep in the fridge. It's also great with roasted potatoes, rustic toast, chicken, pork, eggs, you name it.

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INGREDIENTS FOR THE PESTO:

100g or 1 C. TOASTED WALNUTS (in video I fried in roughly 1 TBPS neutral oil and about 1 tsp salt) or PINE NUTS if you're feeling spendy
225g or 1 1/4 C. EVOO
30g or roughly 1/8th RINSED RED ONION
5g or 1 TSP SALT
15g or 1/4C. PARSLEY without stems
100g or 1C. PECORINO
100g or about 2-3C. FRESH SWEET BASIL This seems like huge volumetric variance, and it is, that’s why I don’t use volume often. It really depends on how much you pack it into container. More is better than less.
30g or 2 TBPS LEMON JUICE

As always taste for seasoning, if you want more brightness, add lemon, or salt. Taste your food!

FOR THE PASTA YOU NEED
4oz. Nice pasta per person, I recommend 100% Semolina (Durum Wheat) Spaghetti a la Chittara
1-2 TBPS starchy pasta water
3-4 TBPS pesto (more is more in my opinion)
Pecorino for garnishing, 1-2 TBPS
8-10 Cherry or Sungold tomatos, halved


Thanks for watching. Enjoy it and share if you like!

#basilpesto #walnutpesto #dopepesto101