By Marissa Bognanno, Professional Chef & Zumba Instructor, and Author / Owner of THE BOOT BLOG
[post-beach walnut cracking!]
2 cups packed, fresh basil leaves
1 garlic clove
1/4 cup walnuts
1/3 cup extra virgin olive oil
1/4 cup parmigiano reggiano cheese
salt + pepper to taste
Toast the walnuts for a few minutes until fragrant in the toaste. Combine all ingredients, except salt and pepper, in a food processor. Blend until smooth. Season with salt and pepper at the end.
To make the Walnut Pesto Pasta Salad: Chop one cucumber, and ten cherry tomatoes. Season with salt, pepper and a tablespoon of olive oil in a big bowl and set aside. Boil and strain about a 1/2 pound of penne pasta and toss in the bowl with 2 tablespoons of the pesto. Serve with more grated cheese.