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Add a photoServings: 8
Ingredients
- 3 c. coarsely minced parsley
- 1 c. walnuts
- 3 lrg garlic cloves
- 2 Tbsp. grated parmesan cheese
- 1 tsp salt
- 1 tsp dry basil, crushed
- 1 c. extra virgin olive oil
- 1 lb fettuccine noodles additional parmesan cheese
Directions
- Combine parsley, walnuts, garlic, Parmesan cheese, salt, basil and oil in food processor container and process till well blended and mix is thick. Keep at room temperature. Meanwhile, cook fettuccine in plenty of boiling salted water till just tender but hard to the bite. Drain. Turn onto hot platter and top with walnut pesto sauce. Toss till fettuccine is well coated with sauce. Serve with additional Parmesan cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 505 | |
| Calories from Fat 286 | 57% |
| Total Fat 32.67g | 41% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 326mg | 14% |
| Potassium 276mg | 8% |
| Total Carbs 44.64g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.88g | 1% |
| Protein 9.51g | 15% |
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