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).
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| 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. |
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| 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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