Warm Whole Grain Pesto Salad with Toasted Walnuts - alive magazine

Ingredients

• 4 cups (1 L) water
• 2 cups (500 mL) whole grain rotini pasta
• 1/4 cup (60 mL) Basil Pesto (see below)
• 1 tsp (5 mL) lemon juice
• Salt and pepper to taste
• 10 garlic cloves
• 1/2 cup (125 mL) onion, coarsely chopped
• 3/4 cup (185 mL) fresh walnuts or sunflower seeds (unroasted)
• 2 to 3 cups (500 to 750 mL) loosely packed basil leaves
• 1/2 cup (125 mL) nutritional yeast or parmesan cheese
• 1/2 to 1 1/2 cups (125 to 375 mL) extra-virgin olive oil
• 1 to 2 tsp (5 to 10 mL) salt, to taste