Linguine with Homemade Basil & Walnut Pesto

Originating in the Ligurian region of northern Italy, Pesto alla Genovese traditionally consists of crushed garlic, basil, and pine nuts blended with olive oil, Parmigiano-Reggiano and Fiore Sardo, an Italian cheese made from sheep's milk. The name comes from the Italian 'pestare', which means to pound, to crush, in reference to the original method of preparing pesto with a marble mortar and wooden pestle. Italians also use walnuts for pesto, as they lend a rich earthiness to the pesto sauce, and are much more affordable than pine nuts. This foolproof recipe from my dogeared copy of The Silver Palate Cookbook by Sheila Lukins and Julee Rosso quip that this sauce is "more Mastroianni than DeNiro: suave, mellow, even elegant. Walnuts and heavy cream add sophistication to the basil garlic duo — a pesto that is equally at home on pasta, fluffed into hot rice or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités".



Linguine with Basil & Walnut Pesto
Serves 6-8
Recipe courtesy of The Silver Palate Cookbook

1 lb linguine 
1 1/2 tbsp salt
4 quarts water
1/4 cup heavy cream
1 cup homemade Basil & Walnut pesto
Freshly ground black pepper
Freshly grated imported Parmigiano or Romano cheese

Basil & Walnut Pesto: Makes 2 cups
2 cups fresh basil leaves thoroughly washed and patted dry
4 good-size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best-quality olive oil
1 cup freshly grated imported Parmigiano 
1/2 cup freshly grated imported Romano 
salt and freshly ground black pepper, to taste


Combine the basil, garlic and walnuts in the bowl of food processor and blitz. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover with a thin film of olive oil on top, until ready to use; freezes well.

Bring water to a boil in a large pot. Add the salt and when the water starts to boil again, add the pasta. Use a wooden spoon to stir the pasta until all the strands are under the water. Boil rapidly until done to taste. To test, occasionally  lift and bite a strand. Stir 2 tablespoons of the hot pasta water and the heavy cream into the pesto, then drain the pasta into a colander and return it to the hot pan. Stir in the pesto and toss well to combine. Serve immediately into warm pasta bowls, with a sprig of basil and additional cheese on the side if desired.