Peanut Pesto with Whole Grain Spaghetti

Grind the garlic and coarse salt in the food processor.
Add the basil leaves and process until a thick paste forms.
Add the peanuts, Parmigiano Reggiano and extra virgin olive oil.
Taste to adjust seasoning, if necessary.
Cook the pasta al dente, as per instructions on the box.
Serve with the pesto, adding extra virgin olive oil, if needed.

Banner Image:

PeanutPesto-SBS.jpg

Grain:

Wheat [1]

Ingredients:

2 cloves garlic, coarsely chopped

1 teaspoon coarse salt

2 cups packed fresh basil leaves

⅓ cup dry roasted unsalted peanuts, lightly toasted

⅔ cup freshly grated Parmigiano Reggiano cheese

½ cup extra virgin olive oil (preferably Ligurian)

1 pound whole grain spaghetti

Active time:

15 minutes

Yield:

8 servings

Nutrition:

Calories: 390, Total Fat: 20g, Saturated Fat: 3.5g, Sodium: 420mg, Carbohydrate: 44g, Fiber: 6g, Total Sugar: 2g (Added Sugar: 0g), Protein: 12g

Author:

An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org [2]

Diet:

Mediterranean Diet

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian

Rating:

Description:

From the Italian word for pounded, Genoese pesto is traditionally made by pounding fresh basil, garlic, olive oil, nuts and aged cheese in a large marble mortar with a wooden pestle. This recipe, adapted from La Brinca restaurant in Ne, Italy, features peanuts and Parmigiano Reggiano, combined with the basil, garlic, and extra virgin olive oil in a food processor rather than pounded with a mortar and pestle, for convenience.

Serving Size:

1/8 recipe