Here is an example of a recipe recommended for California schools by the Center for Ecoliteracy. It comes from the cookbook, "Cooking With California Food," which can be downloaded for free online.
The recipe says this is a good way to add walnuts to the diet by "introducing them through the rich, robust flavor of basil pesto that is familiar to and well-liked by students."
BASIL-WALNUT PESTO WITH WHOLE WHEAT RIGATONI
Flavor profile: European/Mediterranean
-- fresh basil (1 gallon, plus 3/4 cup, chopped)
-- Parmesan cheese, grated (3 and 1/8 cups)
-- English walnuts (2 cups, plus 1 tablespoon, chopped)
-- raw garlic (8 and 1/3 cloves)
-- olive oil (3 and 1/2 cups, plus 2 and 1/2 tablespoons)
-- Kosher salt (2 tablespoons, plus 2 and 3/8 teaspoons)
-- black pepper (2 tablespoons, plus 2 and 3/8 teaspoons)
-- whole wheat rigatoni (8 pounds, plus 6 ounces)
In a blender or food processor, combine the basil, Parmesan, walnuts and garlic and process until finely chopped. While processing, drizzle in the olive oil to make a paste. Taste and add salt and pepper as desired.
Over high heat, bring a pot of water to a boil. Add the pasta, reduce the heat to medium-high and cook until al dente, about 12 minutes. Drain and toss with the walnut paste.
Suggestion: This can also be served cold or at room temperature as part of the salad bar, or as an entree salad with chicken added.
Cholesterol: 6 mg
Sodium: 475 mg
Dietary Fiber: 7.41 g
Iron: 3.28 mg
Calcium: 128.96 mg
Vitamin A: 775.2 IU
Vitamin C: 2.8 mg
Protein: 11.76 g
Carbohydrates: 55.69 g
Total fat: 22.85 g
Saturated fat: 3.56 g
Trans fat: 0.00 g