You can find the original recipe here.
1 pound Spaghetti
⅓ cups Olive Oil
1-½ cup Walnuts
½ cups Freshly Grated Parmesan
2 cloves Garlic
2 Tablespoons Lemon Juice
Kosher Salt To Taste
Finely Grated Parmesan And Toasted Walnut Pieces For Garnish
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions.
To a food processor, add olive oil, walnuts, garlic, lemon juice and Parmesan and pulse until all the ingredients are combined. Season with kosher salt to taste.
Toss the walnut pesto with the pasta until the spaghetti is well coated.
Pile into bowl or a serving platter and garnish with finely grated Parmesan and crumbled toasted walnuts.
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