Pesto Pietro

1 cup walnuts
55 basil leaves torn in quarters
1 tsp. kosher salt
3 large cloves of garlic finely chopped
7 Italian parsley leaves and stems finely chopped
1.25 pounds of tomato cut into small pieces
1/2 cup of your best olive oil (extra virgin, first press)
1 pound linguine (de Cecco)

Place walnuts in mortar and press with pestle until they are well ground. Add basil, salt, garlic, and parsley; grind until you have a rough paste. Place mixture in a bowl with tomatoes and oil, then thoroughly combine all ingredients with a large spoon.

Cook linguine al dente, then drain and toss pasta with half of pesto sauce. Divide pasta onto four plates and place remaining sauce on top of each serving.

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