Description
Delicious walnut pesto with parsley leaves for spaghetti.
Ingredients
- 1 box gluten-free spaghetti
- 3/4 cup fresh parsley leaves - removed stems
- 3/4 cup mint leaves - remove stems
- 2 TBSP walnut whole
- 2 small garlic
- 6 TBSP olive oil (Affiliate Link) - divided
- 1/2 cup grated pecorino romano cheese
- Salt and pepper
- Extra grated pecorino romano cheese for topping
Instructions
- Cook spaghetti according to the recipe. Before draining, reserve 1 cup of spaghetti water for the pesto.
- While the pasta is cooking. Add the parsley and mint to a strainer, blanch for 3 minutes in boiling water while the spaghetti is cooking underneath. Then remove the strainer and run under cold water for a few minutes. Then press the blanched herbs and dry them off. Add them to the food processor.
- In the food processor, add walnuts, 2 garlic, 3 TBSP of olive oil (Affiliate Link). add salt, pepper, romano cheese, and add 1 cup of spaghetti water to make the pesto starchy.
- After draining the pasta. Add 3-4 tablespoons of the pesto to the saucepan where the spaghetti was. Then add the spaghetti (cooked) on top. With a little heat, stir spaghetti slowly. Since it is Gluten Free pasta, it may break into pieces of you stir too quickly. Add more pesto if needed to the spaghetti if it is not coated enough.
Notes
Other ways to use this pesto sauce:
1. Use it with cooked chicken.
2. Add it to your scrambled eggs.
3. Use on a pizza to replace tomato sauce (Affiliate Link).
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Pasta
- Method: Stove top
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 405.09 kcal
- Sugar: 0.27 g
- Sodium: 253.86 mg
- Fat: 20.23 g
- Saturated Fat: 3.94 g
- Trans Fat: 0.0 g
- Carbohydrates: 49.39 g
- Fiber: 4.42 g
- Protein: 8.87 g
- Cholesterol: 11.44 mg