Walnut or Almond Pesto Pasta
This pesto, adapted from Smitten Kitchen, takes a pasta salad to a new level. Toss it over the pasta by itself or enhance the dish further with roasted vegetables or a salty cheese such as feta to create a nutritious, tasty dinner. A glass of white wine? Of course.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
3/4 cup (2 3/4 ounces) chopped walnuts or slivered almonds, toasted and cooled first for best flavour
3 tablespoons grated Parmesan cheese
1 small garlic clove, peeled
2 sprigs of thyme, cleaned
Salt
2 teaspoons sherry vinegar, plus more at the end
1/4 cup olive oil, plus more at the end
2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work- optional)
Freshly ground black pepper and/or red pepper flakes
Method
Chop or sliver the nuts. Toast them in the oven at 300 degrees or on a stovetop skillet, turning constantly with a wooden spoon or spatula . Watch carefully to avoid burning them. Remove them to a bowl or plate as soon as they are done to prevent further browning or burning.
After the nuts are cooled, put them in a food processor and process until fine. Add the cheese, garlic, thyme, salt and freshly ground black pepper and/or red pepper flakes and process until combined.
Add the tomatoes and the oil. Process quickly.
Toss the dressing over the pasta. Adjust seasonings. Sprinkle on more sherry vinegar, if desired.
This pesto, adapted from Smitten Kitchen, takes a pasta salad to a new level. Toss it over the pasta by itself or enhance the dish further with roasted vegetables or a salty cheese such as feta to create a nutritious, tasty dinner. A glass of white wine? Of course.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
3/4 cup (2 3/4 ounces) chopped walnuts or slivered almonds, toasted and cooled first for best flavour
3 tablespoons grated Parmesan cheese
1 small garlic clove, peeled
2 sprigs of thyme, cleaned
Salt
2 teaspoons sherry vinegar, plus more at the end
1/4 cup olive oil, plus more at the end
2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work- optional)
Freshly ground black pepper and/or red pepper flakes
Method
Chop or sliver the nuts. Toast them in the oven at 300 degrees or on a stovetop skillet, turning constantly with a wooden spoon or spatula . Watch carefully to avoid burning them. Remove them to a bowl or plate as soon as they are done to prevent further browning or burning.
After the nuts are cooled, put them in a food processor and process until fine. Add the cheese, garlic, thyme, salt and freshly ground black pepper and/or red pepper flakes and process until combined.
Add the tomatoes and the oil. Process quickly.
Toss the dressing over the pasta. Adjust seasonings. Sprinkle on more sherry vinegar, if desired.