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Author Notes: The tiny pieces of rich olive oil-soaked sun-dried tomatoes and earthy walnuts make this a satisfyingly thick, knobby pesto that bursts with flavor. If you don't prefer the pungency of raw garlic, then heat 1 teaspoon olive oil in a small skillet over low heat. Add garlic, and saute until slightly golden, 2-3 minutes. Then add to food processor and continue. —Food Blogga
- 1 cup fresh flat leaf parsley, stems removed
- 1 cup walnut pieces
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 small garlic clove
- 3 tablespoons olive-oil soaked sun-dried tomatoes
- 1 teaspoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons extra virgin olive oil, plus extra for garnish
- 1 tablespoon water, or more as needed
- 1 pound rigatoni
- In a food processor, combine the parsley, walnuts, cheese, and garlic. Process until the mixture is finely chopped. Add the sun-dried tomatoes, lemon juice, crushed red pepper flakes, salt, and pepper. With the machine running, gradually add the olive oil, then water in a steady stream, and process until smooth. (Add additional water or olive if necessary to achieve desired consistency.) Set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta. Cook, stirring frequently, until al dente (tender but firm to the bite), about 10 minutes. Drain the pasta.
- Place the pasta in a large warmed serving bowl. Top with pesto, and toss well. Garnish with grated cheese and a drizzle of extra virgin olive oil. Serve immediately.
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