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Walnut Pesto with Spaghetti

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    • 1 cup walnuts (4 ounces)
    • 3 garlic cloves
    • 1 ½ teaspoons ground black pepper
    • 1 ½ teaspoons Red Boat fish sauce
    • 3 cups basil leaves (4 ounces)
    • 1 cup plus 2 tablespoons extra virgin olive oil, separated
    • 1 pound spaghetti (Semolina Artisan Pasta brand preferred)


  1. Place the walnuts in a single layer onto a skillet. Over a low flame, toast the walnuts for 5 minutes, shaking the pan constantly to avoid burning the walnuts. The walnuts are done when they become fragrant. Transfer the walnuts to a plate and set aside to cool.
  2. Once the walnuts are cooled, roughly chop them and transfer to a food processor.
  3. Add the garlic, black pepper and Red Boat fish sauce into the food processor.
  4. Pulse the mixture a few times until the walnuts are minced, then add the basil into the bowl and pulse two more times.
  5. Scrape down the sides of the bowl, then, with the motor running, slowly pour in 1 cup of the olive oil in a thin stream until the oil is well incorporated and emulsified.
  6. Transfer the pesto into a jar. Top off with 2 tablespoons of olive oil. Set aside.
  7. Cook and drain spaghetti according to manufacturer’s instructions.
  8. Add pesto to the hot pasta and toss to coat. Serve immediately.


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