Amazing on pasta, this pesto also works as dip, or a snack-time spread.
Pesto di Noce (Walnut Pesto)
Serve with flat pasta, fish, chicken or veggies. For the freshest sauce, buy the walnuts in their shell and crack right before making.
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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