1/3 cup walnuts [walnuts are the pine-nut-on-a-budget]

3 garlic cloves, peeled

3 cups basil leaves (try thai basil for a lovely rich fragrance)

1/3 cup extra virgin olive oil  (drizzle in as the other ingreds blend in)

up to 1/2 tsp salt, to taste

1/3 cup shredded romano cheese (romano is the parmesan-on-a-budget)

Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days! I freeze mine in ice cube trays, then pop the cubes into ziploc bags.


This feeds six to eight hearty individuals, half recipe for smaller families.


2 pounds pasta noodles of your choice. I suggest a spiral type like fusilli ,torchietti, maybe even radiatore. These will store the flavor in the folds of the noodle.  If someone is a mostly raw eater spiralized cucumber would work fine as noodles also. 


For pesto sauce:


Put following in food processor.


(1) gallon bag loosely stuffed with basil leaves. 

1/2 pound of walnuts 

(1) package (varies 12-14oz.) of firm silken lite tofu 

(1) juice of one lemon

(4) Tbsp. Nutritional Yeast

1/4 cup water (add water last if the pesto is very thick, in my case water was necessary)

Cracked pepper to taste

Salt (or salt sub) to taste.

*Pulse Food processor until desired consistency is reached, you may need to use a rubber spatula to get some stubborn bits off the side into the fray of the spinning blades. The consistency I look for is creamy and thick yet not form-able.

We took this immediately from the food processor and mixed with the hot noodles, we used the fusilli (spiral) type because I was sure they fill up with tiny bits and pieces of creamy walnut and basil, this worked very well. Everyone ate until they were full and beyond.

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