If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
Spick and Span
Our staff's best storage tips and tricks
Our staff's best storage tips.
This week's #happylist.
Meet 2015's best sellers.
Our favorite 3-ingredient (or fewer!) recipes.
Storage made crystal clear.