Makes 2 servings. Difficulty
8 oz. gf spaghetti 1/2 cup walnuts 2 Tablespoons parsley 2 Tablespoons fresh basil 1 Tablespoon sage 1 garlic clove, coarsely chopped 1/2 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup Parmigiano Reggiano cheese, grated (plus additional for serving) 1/4 teaspoon freshly ground black pepper Dash of cayenne pepper
Place the walnuts in a dry skillet over medium-high heat. Cook, shaking the pan occasionally, until the nuts are fragrant and lightly browned. Remove from the heat and let cool.
In a large pot of boiling salted water, cook the spaghetti until al dente. Drain (reserve 1/2 cup of cooking water).
Meanwhile, place the parsley, basil, sage, garlic, salt, and pepper in a food processor. Process until finely chopped. Add the walnuts and pulse until finely chopped. With the motor running, add oil in a steady stream. Add the parmesan cheese; pulse to blend.
Thin the pesto in a large bowl with the reserved cooking liquid (from the pasta). Add the pasta and toss to combine. Adjust seasonings to taste with salt, freshly ground black pepper and cayenne. Sprinkle with parmesan and serve.
We used Tinkyada’s gf spaghetti for the pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.