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Home Pastry With Asiago Cheese

Walnut Garlic Pesto Sauce Recipe

Ingredients

How to make it

  • Crush the basil, garlic, Pecorino, and walnuts into a semi-smooth paste in a mortar or in a food processor. Add 1/2 teaspoon of the salt. Beat in the olive oil in a thin, steady stream until a creamy paste forms; the sauce will not be smooth. Set aside.
  • Bring 5 quarts of water to a boil; add the penne and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 1 cup of the pasta cooking water.
  • Toss the penne with the sauce and the reserved pasta cooking water in a heated bowl. Serve hot, sprinkled with the pepper. Serves 6

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The Cook

softgrey New York

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