Peanut Pesto with Whole Grain Spaghetti
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...
Active time
15 minutesTotal time
20 minutesYield
8 servingsServing Size
1/8 recipeNutrition
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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
Instructions
- 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.
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org
Nutrition
Calories: 390Total Fat: 20g
Saturated Fat: 3.5g
Sodium: 420mg
Carbohydrate: 44g
Fiber: 6g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 12g
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