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.
This recipe is from the lovely Erin McKenna, whose Babycakes Bakery might be the best thing to happen to health conscious foodies. When we're on the sugar-free/vegan/gluten-free tip we bust out this guilt-free treat recipe and get busy.