Bucatini with Pesto all Genovese [Food]

One of our regular monthly meals. Whenever I get to the farmers market I pick up 2 large bundles of basil. Then I make 2 batches of pesto, one for that evening and one to freeze for later use. It freezes well and is great to have on those nights when you don’t want to actually “cook.” 

Since I find that pine nuts give me “pine mouth”, I make my pesto with walnuts instead. You can use any nut you want, really, and experimenting with different ones can add a little variety to your pesto.

Recipe

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