There’s just something about pesto…
Not only is it the “besto,” but I also find it crave-worthy and comforting in every season. It’s light and fresh in the spring and summer, it’s warming in the fall, and it’s cozy in the winter. And, pesto in and of itself is so incredibly diverse!
For shame I should utter these words regarding my beloved basil, but this time, eschew the basil and go all in with Cherry Cranberry Walnut Pesto & Spaghettini.
Thank you, dear Valerie, for the recipe inspiration!
Cherry Cranberry Walnut Pesto & Spaghettini
1 cup raw walnuts 3/4 cup shaved Parmesan cheese 1/2 cup dried cranberries 1/2 cup dried cherries 1/2 cup extra virgin olive oil juice and zest of 1 lemon 1 Tbs. fresh oregano sea salt and pepper
Combine all the ingredients in the bowl of a food processor and process until mostly smooth.
Prepare a large pot of angel hair or spaghettini according to package instructions. Drain, reserving about 2 Tbs. of the cooking water.
Toss the pesto with the pasta and reserved water, garnishing with additional olive oil, salt and pepper, and lemon zest to serve.