Sardinian Walnut Pesto | Blue Zones Recipes





You probably think tomatoes come from Italy... 🍅🍅but they don’t! It wasn’t until the 18th century that tomatoes started to gain popularity in Italy. They thought they were poisonous at first!
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Spanish conquistadors went to the America’s and visited Peru where they found tomatoes. Then, Italy made them famous with all their sauces.
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I’m telling you this little historical anecdote because this recipe predates the welcome of tomatoes into Italy. Before tomatoes, sauces like these- pesto with nuts and herbs were The sauce!
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Enjoy this little trip back in time. This recipe comes from the Blue Zone cookbook from Sardinia, Italy.
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Thank you Mimi and Minal for another wellness Wednesday with you and your staff! @tmimi95 @minal_tolani

Update: 

Checking back with the students, two made it and really enjoyed it. Below are their comments/suggestions:

One make a great addition. She paired it with Spinach to make a more nutritious meal and give it some color.

The other student said,
My new favorite pasta dish! Thank you so much for sharing! It was hearty just like you said! Next time I’ll probably add more parsley. I was surprised how creamy it came out with a little bit of pasta water.


Serves 6

Ingredients: 


  • ¾ cup walnuts
  • 1 lb. spaghetti or linguini 
  • 6 qt. Water
  • 2 T salt
  • 2 large garlic cloves, minced
  • 2 T parsley, chopped 
  • ½ cup extra virgin olive oil
  • 1 c pecorino or Parmesan, grated (optional)

Directions

1. Grind walnuts a couple seconds. Not too much or a paste will form. Till crumble texture.
2. Cook pasta al dente (with a little bite to it)
3. In a large sauté pan, cook nuts, garlic, parsley and olive oil on a low heat for 5-9 minutes or dark golden brown. Use a low heat to prevent nuts from burning.
4. Add cooked pasta to the pan once pesto is golden brown. Add ¼-½ cup pasta cooking water to pan if sauce is too thick. 
5. Serve with extra parsley and cheese if desired. 

In this blue zone, food is always enjoyed with good people and a glass of full-bodies red wine.





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How to enjoy pasta... . . Spaghetti with Walnut Pesto from the Blue Zones . Most of probably think tomatoes come from Italy... but they don’t! It wasn’t until the 18th century that tomatoes started to gain popularity in Italy. They thought they were poisonous at first! . Spanish conquistadors went to the America’s and visited Peru where they found tomatoes. Then, italy made them famous with all their sauces. . I’m telling you this little historical anecdote because this recipe predates the welcome of tomatoes into Italy. Before tomatoes, sauces like these- pesto with nuts and herbs were THE sauce! . Enjoy this little trip back in time. This recipe comes from the Blue Zonw cookbook from Sardinia, Italy. . Thank you Mimi and Minal for another wellness Wednesday with you and your staff! #childrenshospitalofphiladelphia . SARDINIAN WALNUT PESTO . Serves 6 . ¾ cup walnuts 1 lb. spaghetti or linguini 6 qt. Water 2 T salt 2 large garlic cloves, minced 2 T parsley, chopped ½ cup extra virgin olive oil 1 c pecorino or Parmesan, grated (optional) . Directions 1. Grind walnuts a couple seconds. Not too much or a paste will form. Till crumble texture. 2. Cook pasta al dente (with a little bite to it) 3. In a large sauté pan, cook nuts, garlic, parsley and olive oil on a low heat for 5-9 minutes or dark golden brown. Use a low heat to prevent nuts from burning. 4. Add cooked pasta to the pan once pesto is goleen brown. Add ¼-½ cup pasta cooking water to pan if sauce is too thick. 5. Serve with extra parsley and cheese if desired. In this blue zone, food is always enjoyed with good people and a glass of full-bodies red wine. . Music: Sleepless Night Musician: Bimbotronic Site: https://icons8.com/music/ . #pesto @bluezones #redwine #sardinia #veganrecipes #vegan #plantbased #walnuts #5ingredients #serving #pouringwine #redwine #spaghetti @dececco_pasta #eatclean @anoush.usa (olive oil) #bluezones #longevity #wellnesswednesday
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