toasted walnuts

A fabulous simple starter packed full of flavour. A small portion is advised, as it’s so deliciously creamy, rich and tangy.

Gorgonzola and Walnut Linguine

walnut halves

linguine fini

mascarpone cheese

heavy cream

gorgonzola dolce (chopped into small pieces)

Sea salt and black pepper

Toast

Place the walnuts in a small skillet over low heat and toast until golden, about 5 minutes. Cool slightly, then chop.

Cook

Cook the linguine in a large pot of boiling, salted water, according to the package instructions.

Melt

Meanwhile, in a small heatproof bowl set over a saucepan of simmering water, or in a double boiler, combine the mascarpone and cream. Stir until incorporated, then add the gorgonzola and stir it in until melted. Season with salt and pepper.

Toss

Drain the linguine in a colander, reserving a cup of the cooking water, and return the pasta to the pot. Stir in the sauce and 1/4 cup of the pasta water. Sprinkle in half the walnuts and toss together using tongs. Add more pasta water, if needed.

Serve

Divvy between plates, sprinkle with the remaining walnuts, season with black pepper and serve.

Toasted walnuts are crunchier and nuttier: you can taste the difference! Use them as a garnish for salads, veggies, or desserts. Here's how to toast walnuts.

How to Toast Walnuts

walnuts

Stovetop method

Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.

Oven method

Preheat the oven to 350 degrees Fahrenheit. Place the nuts on a baking sheet in a single layer. Bake for about 7 to 8 minutes until fragrant and slightly darker brown, stirring once. Do not stray far from the oven, since the nuts can go from toasted to burned quickly. Remove immediately and transfer to a plate to stop the cooking.

Use immediately. Or, allow to cool completely and store in an airtight container at room temperature for 1 week and refrigerated at least 2 months. (You also can extend the life by freezing nuts.)

I make a lot of pesto, but my husband says this Walnut Pesto is the best he&#39;s ever had. It&#39;s got the classic basil flavor, but with toasted walnuts and an abundance of grated Parmesan cheese. Make-ahead and freezer-friendly, and can be used in everything from pasta and sandwiches to eggs and pizza! Gluten-free.

10-Minute Toasted Walnut Basil Pesto Recipe

basil leaves (packed)

walnuts (toasted)

garlic (thinly sliced)

lemon lemon juice)

extra virgin olive oil

Parmigiano Reggiano (grated)

Finely pulse ingredients. Place the basil, toasted walnuts, sliced garlic, lemon zest, and lemon juice in a food processor fitted with blade attachment. Secure the lid, the pulse until very finely chopped.

Drizzle in olive oil. With the motor running, slowly drizzle in the extra virgin olive oil, beginning with ½ cup, and increasing to ¾ cup, as needed. You want the sauce to be liquidy, with excess olive oil, as the cheese will help to thicken the sauce.

Stir in the Parmesan. Transfer the sauce to a bowl, then stir in ½ cup grated Parmesan cheese. Taste and adjust seasoning, as needed.

This pesto is absolutely delicious! I had (and still have) a ton of fresh basil in my garden and I knew I wanted a walnut pesto instead of pine nuts and this is the perfect recipe. Super simple, no fuss and tastes great. All of your recipes I've tried have been SO GOOD!! Thank you!!

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Gorgonzola and Walnut Linguine

How to Toast Walnuts

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Top 3 toasted walnuts recipes from across the web

The most viewed toasted walnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gorgonzola and Walnut Linguine

How to Toast Walnuts

10-Minute Toasted Walnut Basil Pest...

The most viewed toasted walnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine