walnut and hazelnut pesto with farro spaghetti

Everyone I know loves pesto. There are hundreds of variations, but it's winter outside, and fresh greens, especially basil, can be scarce. However, the shops are loaded with seasonal nuts, and not just holiday shoppers, but walnuts and hazelnuts. Don't worry, making pesto is far easier than last-minute shopping for that long lost auntie. Loading up on walnuts in the winter is wonderful for moisturizing our skin from the inside out. Walnuts are chock-full of omega-3 fatty acids, which also can help to boost our spirits with the shorter, darker days we're experiencing. Hazelnuts have their own healthful contributions of oleic acid, fibre, calcium, and iron too. Just in case, there aren't enough super fatty-acids, I added a tablespoon of ground flaxseed, just to top it off. Making pesto doesn't have to be anything other than a fast and easy meal. Sure, it can be made with a mortar and pestle, and that can be lovely. But don't let the guilt of not being completely authentic, according to ancient principles, scare you away. We have food processors for good reason, so make the most of it. Do go ahead and be creative too. Add more garlic, more parsley, or don't add it at all. If you don't eat dairy, then leave out the parmigiano. The pesto police will not come after you, except that they might want more pesto. Farro is an ancient grain of the Egyptians, but now you can find it as a whole grain, or made into beautiful pastas with healthful qualities. Try a few different brands, and you might be surprised with the flavourful addition to your cooking it can make. Walnut and Hazelnut Pesto with Farro Spaghetti (serves 4) 500g farro spaghetti 4 handfuls of whole walnuts (2 cups) 1 handful hazelnuts (1/2 cup) 2 tbsp chopped parsley 2 cloves garlic, chopped 2 tbsp parmigiano-reggiano 1 tbsp ground flaxseed (grind in a coffee grinder) 6-8 tbsp extra-virgin olive oil salt & pepper, to taste 1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. 2. In a food processor, combine the walnuts, hazelnuts, parsley, garlic, parmigiano-reggiano and flaxseed with the olive oil. Be sure to scrape down the sides with a spatula. If the mixture is too thick to combine, then add more olive oil. Mix until everything is well combined and has an even texture. Have a taste, and season according to preference. 3. Strain the pasta. Add the pesto to the warm pot, and stir to evenly distribute the heat. Combine thoroughly with the pasta and serve immediately. Serve with extra grated parmigiano, if desired.
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