Make

Tip

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

Pesto di Noce (Walnut Pesto)

goop

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.

You may also like
recipes
Bite-Size Chicken Caprese

Caprese meets chicken parm…in a bite. These are also fun to skewer.

Read More
recipes
Chips

This recipe is great with sweet potatoes and beets as well.

Read More
recipes
Peach Cooler

An American spin on England’s Pimm's Cup cocktail. The key to success? Use ripe, fragrant peaches.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.