Walnut garlic pasta sauce

The earlier thread about fresh garlic got me making a batch of basil pesto with a newly harvested head of garlic. I had to taste the garlic/salt/nut paste before adding the basil and oil and immediately thought of the walnut/garlic sauce for homemade pasta. This ultra fresh garlic is probably the only thing to use when making this sauce and it is sublime. Don't bother with old or grocery garlic, it will be bitter and sulfurous.
A couple of cloves and a small handful of walnuts pulverized to a paste in a mortar with a good amount of Parm, all thinned with EVOO and some hot pasta cooking water at the very end. Very good.

Christina,
I also make a walnut-garlic sauce just like yours. However, at the end, I add a beaten egg and toss it around the pasta just before finishing with the grated cheese. I may also add a little minced parsley for color.

Tis the time of year for pesto. So green-glowing and fun.

I made a "pesto" the other day with spinach and parsley instead of basil. Was delicious. But basil will get involved before the summer's over.

[Jenise]

Christina, GRAND idea. Hadn't thought of it but it just went on my menu for this weekend. And btw, I have Bernie to thank for introducing me (virtually) to this dish about ten years ago (some of us have been hanging out here for a long, long time!).

You'll find some nice walnut pestos from Liguria.

Yes, one of the glories of just pulled garlic. That and roasted garlic with thyme and olive oil. Everything is better with new garlic !