When Mel was home, she shared this awesome recipe with me! It was the first time I'd ever made pesto (I know, I know) and it was easy, peasy. There was a bit of pesto leftover so I added some cream to it and used it for tonight's supper. I guarantee that this will become a favorite of yours - go ahead, try it!!
Spaghetti with Walnuts and Parsley Pesto
1 lb. spahetti (or enough to feed your family)
1/2 cup chopped walnuts
2 c. Italian parsley leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup fresh lemon juice
3 - 5 cloves garlic, minced
1 med. cucumber, peeled , seeded and finely chopped
Cook pasta, keep warm.
Toast walnuts in skilled, 3 - 4 minutes until fragrant.
Place parsley, oil, lemon juice, garlic, and cheese in food processor (or small blender container). Pulse until sauce is formed. Season with salt and pepper.
Transfer warm pasta to bowl. Add pesto, walnuts and cucumber. Toss lightly to combine. Enjoy!!!
(If you have too much pesto sauce for 1 meal, keep it in the fridge in an airtight container until next time.)