Make

Tip

Amazing on pasta, this pesto also works as dip, or a snack-time spread.

Pesto di Noce (Walnut Pesto)

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Serve with flat pasta, fish, chicken or veggies. For the freshest sauce, buy the walnuts in their shell and crack right before making.

makes 2

1 cup shelled walnuts

2 cloves garlic, peeled & crushed

1 piece day old bread, cubed

½ cup of whole milk

olive oil (3-4 tablespoons)

½ cup parmigiano

1. Crack walnuts and remove shells. Line on baking sheet and bake at 375 degrees F for about 5 minutes until lightly toasted.

2. Take them out of the oven and while they’re still warm, rub them in a kitchen towel to remove skins.

3. Place the bread in a bowl and pour milk on top. Soak for about a minute or so.

4. Place garlic, bread and walnuts in food processor. As you pulse, slowly drizzle in olive oil to form a smooth paste.

5. Add to a bowl and fold in cheese. Season with salt and pepper.

Note: If serving with pasta, be sure to keep the pasta fairly wet to help the sauce adhere. You can also add a few heaping tablespoons of pasta water to thin the sauce before adding it to the noodles.

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