Pasta with 3 "nuts" pesto sauce: genovesi beccatevi questa!

A week ago I made a pesto sauce using three kinds of "nuts" and now I am posting the recipe as per a friend's request. Traditionally pesto is made by crushing together — with marble mortar and wooden pestle — garlic, basil and European pine nuts, then mixed together initially with extra virgin olive oil and Parmigiano Reggiano and then finally with trofie-pasta.

For my 3 "nuts" pesto sauce, you will need fresh basil (as much as necessary, as little as possible), a few garlic gloves, a variety of three different "nuts" (pine kernels/nuts, green pistachios and walnuts, altogether approx. 150 g), salt, pepper, generously extra virgin olive oil, Parmigiano-Reggiano and a food processor! You can mix this pesto sauce with any al dente pasta (e.g. bavette, spaghetti, trofie).

The Grenoble walnut (Noix de Grenoble) is the star here. These aromatic and meaty AOC-protected walnuts are grown by a bunch of quality-conscious growers in the Isère Valley, at the foot of the French Alps. Anyway, our four and five year old were more than happy to crack the walnuts.

Tiè genovesi, beccatevi questa: Spaghetti with "Three Nuts"! (Now, I am daring to say this as the Genovese people are very nice and playful, and have a great sense of humour) I also toasted some nuts for garnish and texture.

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