Tagliatelle With Walnut Pesto


OH NUTS! Literally oh nuts, how do I love thee? Let me count the ways. I love thee to the depth and breadth and height My soul can reach, when feeling out of sight For the ends of Being and ideal Grace. I love thee to the level of everyday’s Most quiet need, by sun and candlelight. 

Sometimes, I am moved by my food into a realm not many enter and I begin to wax poetically, beautiful isn’t? Actually, I can’t take credit for that one, I think uh, what’s his name said it, uhm, oh yea Bill Shakespeare.  But how I do love thee nuts. Especially cooking with them, my last post was another nutty dish, well you are what you eat! But tonights pesto used the crown jewel, the Walnut. I’m feeling another cocktail party trivia coming on.

The health benefits of walnuts include reduction of LDL (bad) cholesterol in the body, improvement in metabolism, weight management, and control of diabetes. Other important health benefits of walnuts stem from the fact that these nuts possess anti-inflammatory properties, improve brain health, and help as a mood booster. Hey Mood booster, does that mean I could stop drinking so much coffee? Nah…

Anyway, this recipe was divine, it was as they say on the streets “Its Crackin!” Usually most pesto sauces have a component of either basil or spinach, but this one focused on Italian Parsley and it rocked. Although, I did add about a handful of basil leaves also, I just love basil, oh and olive oil, and parmigiano cheese and garlic, yup I’m nuts for this dish. It would be great over chicken breast or a steak or pizza, anyway is the right way.

What’s best, it’s EJlicious, healthy, delicious, easy and quick, took about 20 minutes, actually boiling the water took most of time. Give it a try you won’t be disappointed. Thanks so much for reading and have a great weekend!


  • 1/2 cup  walnuts, toasted
  • 1 cups Italian parsley leaves, packed
  • 1/2 cup Parmigiano Reggiano cheese, freshly grated
  • Handful of basil leaves
  • 1 garlic cloves
  • 1/2 cups extra virgin olive oil
  • Salt and pepper to taste
  • 1 pound tagliatelle pasta
  • 1/4 cups California walnuts, toasted, chopped (optional for serving)
  • Parmigiano Reggiano cheese (optional for serving)



  1. Place the walnuts, parsley, cheese, basil and garlic in food processor; process until finely chopped.
  2. With motor running, slowly pour in the oil; purée until smooth. Transfer to bowl. Season with salt and pepper; set aside.
  3. Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain and toss well to coat evenly.
  4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.


Just another angle of this majestic mound of love.



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