Name: Spaghetti with Walnut Pesto (Spaghetti al Pesto di Noci)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 slice white bread; Salt; ¼ cup whole milk; 1 small clove garlic; 1 pound spaghetti; 4 ounces shelled walnuts; 3 tablespoons extra-virgin olive oil; 1–2 sprigs fresh oregano (about 1 teaspoon tightly packed leaves)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

In Liguria, the Italian Riviera, walnut pesto is almost as common as basil pesto. This is one of several equally good variations I have tried, and is best suited to sturdier flour-and-water pasta. The bread soaked in milk adds creaminess and body to the sauce.

Ingredients

1 slice white bread
¼ cup whole milk
1 small clove

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Remove the crust from the slice of bread and discard. Put the bread in a shallow bowl with the milk.
Peel the garlic and put it in a food processor with the walnuts, oregano, olive oil, and 1