Spaghetti with Walnut and Anchovy Pesto

Spaghetti with walnut and anchovy pesto is a tasty and intriguing variant of the more classic Genoese pesto. Here is the recipe:

Ingredients

• 320 g of spaghetti
• 100 g of shelled walnuts
• 50 g of anchovies in oil
• 1 clove of garlic
• 30 g of grated Parmesan cheese
• 30 g of grated Pecorino cheese
• Fresh parsley to taste
• 100 ml of extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. First, prepare the walnut pesto. In a food processor, place the walnuts, the clove of garlic (with the central germ removed to make it more digestible), a handful of parsley, the well-drained anchovies from their preserving oil, and start blending.
2. While the food processor is running, slowly add the extra virgin olive oil until you obtain a smooth cream. Transfer the pesto to a bowl and incorporate the grated cheeses, mixing well to combine everything. Season with a pinch of pepper.
3. Bring a pot of salted water to a boil and cook the spaghetti until al dente. While the pasta is cooking, if the pesto is too thick, you might add a bit of the pasta cooking water to make it creamier.
4. Drain the spaghetti and save some of the cooking water. Transfer the still hot pasta to a large bowl and dress it with the walnut and anchovy pesto, mixing well. If necessary, add some of the cooking water to help distribute the pesto.
5. Serve the spaghetti immediately, nice and hot, with a sprinkling of grated cheese and a final grind of pepper.

Curiosity

Walnut pesto is a widely popular variant in Italy, especially in the North, where walnuts are a commonly used ingredient in the kitchen. The anchovies add a touch of savoriness that pairs perfectly with the sweetness of the walnuts, creating a delicate yet distinct contrast.