I made this chunky pesto last week with our very new Roasted Walnut Oil. It's a light flavored oil with a great mouth feel. Somehow both rich and delicate. I know pine nuts are classic for pesto, but if I'm using walnut oil, I just have to use walnuts instead.
Walnut Oil Pesto Pasta
3 cups packed baby spinach
1/3 cup walnuts
1/2 cup Roasted Walnut Oil
1/4 cup onion pate
1/2 cup Parmesan Cheese, grated
salt and pepper to taste
2 fresh tomatoes, diced
or 5-6 plum tomatoes, diced
1 lb small shell shaped pasta, cooked, rinsed and cooled
Add the walnuts and spinach to the bowl of a food processor and pulse a few times. Next, put in the onion pate and the cheese and pulse. Scrape down the sides with a rubber spatula.
Add the oil in a slow stream while the food processor is running. Stop to scrape the sides often.
Stir the fresh pesto with the cooked pasta and toss with the tomatoes. Enjoy.