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Giovanna’s Five Nut Pesto Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Giovanna is a very special member of my extended family. When I got married, she passed on her recipe for her favorite five nut pesto sauce and let me tell you it is incredible. So much texture and flavor!

Ingredients

  • ¼ cups Almonds
  • ¼ cups Hazelnuts
  • ¼ cups Walnuts
  • ¼ cups Shelled Pistachios
  • ¼ cups Toasted Pine Nuts
  • 1 cup Fresh Basil, Packed
  • 3 cloves Garlic
  • ¼ cups Fresh Parsley
  • ¼ cups Freshly Grated Parmesan Cheese, Plus Additional For Topping
  • ¼ cups Freshly-grated Pecorino Romano
  • Salt And Pepper, to taste
  • ½ cups Olive Oil
  • 1 pound Short Dry Pasta, Like Fusilli
  • Additional Olive Oil For Finishing (optional)

Preparation

1. First, get a large pot of water on the stove and bring it to a boil to cook the pasta. Salt it well until it tastes like the sea. Then, get out the food processor and combine all of the nuts, basil, garlic, parsley, cheeses and seasoning into the food processor bowl. Start the processor to purée everything, while slowly streaming in the olive oil to bring it together into a creamy paste.
2. Taste for seasoning and consistency and adjust seasoning as necessary to get it to your taste. There should still be a little bit of crunch from the nuts—it’s such a fantastic texture! Set it aside.
3. Meanwhile, cook the pasta until it is perfectly al dente, usually about 7-8 minutes (or according to your package instructions for al dente). You don’t want it mushy! While it is cooking, reserve 2 cups of the boiling water and set it aside. Drain the pasta then return it to the pot off of the heat.
4. Spoon the five nut pesto sauce over the pasta and pour in the reserved pasta cooking water. If desired, add an additional drizzle of olive oil to finish it off and bring it together. That’s it. You’re ready to serve! Spoon it into bowls and top with additional grated Parmesan.

One Comment

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Profile photo of C. L. ( Cheryl )  "Cheffie Cooks"  Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 6.3.2014

Greetings Leigh, I just Love this recipe! I will have to omit garlic though ( I am allergic to it) going to prepare over the weekend (having out of State company visit) I will let you know my success…Cheryl

One Review

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Profile photo of C. L. ( Cheryl )  "Cheffie Cooks"  Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 6.8.2014

Hi Leigh, made this dish last evening-everyone loved it! I just omitted garlic (I am allergic to it), great recipe! Cheryl

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