Description
Walnut pesto – a noble pesto variant and especially in winter very popular in our house
Ingredients
Scale
- 100g walnut kernels
- 3 tbsp vegan parmesan + a few spoonfuls for serving
- 4 cloves of garlic
- 4 tbsp olive oil
- salt, pepper
- 300 g wholemeal spaghetti
- 100 g baby spinach
- 200 g Bimi broccoli
- 250 g mushrooms
- lemon zest of one lemon
Instructions
- Coarsely chop the walnuts and roast in a pan without fat until golden brown. Set aside and allow to cool.
- Peel the garlic
- Finely blend roasted walnuts, Parmesan cheese, 2 cloves garlic and 2 tablespoons olive oil in a blitz chopper.
- Season to taste with salt and pepper.
- Cook spaghetti in plenty of salted water until al dente.
- In the meantime, slice the garlic and roast in 1 tbsp olive oil until golden brown, set aside.
- Slice the mushrooms, wash the spinach and broccoli.
- Coarsely chop broccoli sprouts.
- In the same pan, sauté the mushrooms adding the remaining olive oil, add broccoli and sauté briefly.
- Add the spinach and cook for 2 minutes.
- Season to taste with salt and pepper.
- Drain pasta, reserving a good cup of pasta water.
- Add pasta with the collected pasta water, and walnut pesto to the pasta and mix well.
- Arrange on plates, add roasted garlic and lemon zest on top of pasta and sprinkle with some additional vegan parmesan.
Notes
The pesto is good to prepare in larger quantities. BStored in clean small jars and covered with a dash of olive oil, it lasts 2-3 weeks in the refrigerator.