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Giovanna's Five Nut Pesto Sauce
Recipe

14 INGREDIENTS • 4 STEPS • 20MINS

Giovanna's Five Nut Pesto Sauce

4.7
3 ratings
The five nut pesto sauce comes together really quickly in a food processor. The variety of nuts give it texture and the two types of cheese give it creaminess!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
The five nut pesto sauce comes together really quickly in a food processor. The variety of nuts give it texture and the two types of cheese give it creaminess!
20MINS
Total Time
$1.49
Cost Per Serving
Ingredients
Servings
6
US / Metric
Fusilli Pasta
1 lb
Fusilli Pasta
or Penne or Any Short Pasta
Pesto Sauce
Fresh Basil
1 cup
Fresh Basil, loosely packed
Almonds
1/4 cup
Almonds, chopped
Shelled Pistachios
1/4 cup
Shelled Pistachios
Pine Nuts
1/4 cup
Walnut
1/4 cup
Walnut, chopped
Hazelnuts
1/4 cup
Hazelnuts, chopped
Garlic
3 cloves
Garlic, peeled
Fresh Parsley
1/4 cup
Fresh Parsley, loosely packed
Parmesan Cheese
1/4 cup
Freshly Grated Parmesan Cheese
Pecorino Romano Cheese
1/4 cup
Freshly Grated Pecorino Romano Cheese
Salt
1 pinch
Ground Black Pepper
1 pinch
Ground Black Pepper, freshly ground
Olive Oil
1/2 cup
Olive Oil
plus more as need
Nutrition Per Serving
VIEW ALL
Calories
648
Fat
38.3 g
Protein
17.1 g
Carbs
63.2 g
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Giovanna's Five Nut Pesto Sauce
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Put a large pot of water on the stove to boil and salt it generously. Once boiling, cook the Fusilli Pasta (1 lb) in it until tender, about 8-10 minutes. When it is done, drain it and transfer it to a large, pretty pasta bowl.
step 2
Combine the Fresh Basil (1 cup). Almonds (1/4 cup), Shelled Pistachios (1/4 cup), Pine Nuts (1/4 cup), {@10:}, Hazelnuts (1/4 cup), Garlic (3 cloves), Fresh Parsley (1/4 cup), Pecorino Romano Cheese (1/4 cup), Parmesan Cheese (1/4 cup), {@11:}, and Ground Black Pepper (1 pinch) in the bowl of a food processor.
step 3
Pulse it all together until it is finely ground, then slowly pour in the Olive Oil (1/2 cup) it becomes a creamy paste. If it is too thick, pulse in more olive oil until it is to your desired consistency. Thoroughly toss the pasta with the finished pesto sauce.
step 3 Pulse it all together until it is finely ground, then slowly pour in the Olive Oil (1/2 cup) it becomes a creamy paste. If it is too thick, pulse in more olive oil until it is to your desired consistency. Thoroughly toss the pasta with the finished pesto sauce.
step 4
Serve immediately family style with additional grated pecorino romano cheese to sprinkle on top! Enjoy!
step 4 Serve immediately family style with additional grated pecorino romano cheese to sprinkle on top! Enjoy!
Tags
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Lunch
Shellfish-Free
Dinner
Vegetarian
Pasta
Italian
Sauces & Dressings
Spreads & Dips
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