Ingredients with Measurements:
- 8 oz. pasta
- 2 cups mizuna leaves
- 1/2 cup walnuts
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 garlic cloves
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the mizuna leaves, walnuts, parmesan cheese, garlic cloves, salt, and pepper. Pulse until finely chopped.
3. While the food processor is running, slowly pour in the olive oil until the pesto is smooth and well combined.
4. Toss the cooked pasta with the pesto until well coated.
5. Serve hot or cold.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve hot or cold
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 38g
- Protein: 13g
Substitutions for ingredients:
- Mizuna can be substituted with arugula or spinach.
- Walnuts can be substituted with pine nuts or almonds.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
Variations:
- Add cherry tomatoes or roasted red peppers for extra flavor.
- Use this pesto as a spread on sandwiches or as a dip for vegetables.
Tips and tricks:
- Toast the walnuts before using them in the pesto for extra flavor.
- Reserve some of the pasta water to thin out the pesto if it's too thick.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl and garnish with extra mizuna leaves and shaved parmesan cheese.
Garnishes:
- Extra mizuna leaves and shaved parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad or garlic bread.
Troubleshooting advice:
- If the pesto is too thick, add a little bit of pasta water to thin it out.
Food safety advice:
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Food history:
- Pesto originated in Genoa, Italy and is traditionally made with basil, pine nuts, garlic, parmesan cheese, and olive oil.
Flavor profiles:
- The mizuna and walnut pesto is nutty, savory, and slightly bitter.
Serving suggestions:
- Serve hot or cold.
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Region: Italian