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.
Once you have all the ingredients, this drink is quick to make and deeply beneficial. Mucuna pruriens elevate mood, creativity, libido, and sleep patterns, while soothing the nervous system; Ashwagandha aids the thyroid, alleviates depression, improves sleep, and contributes to virility; and shilajit resin enhances the immune system.
We worked with the team over at Mary Giuliani Catering to build an appropriately British menu for our Stella McCartney x goop party—from fish n’ chips, to tea sandwiches, sticky toffee pudding and more, done in party-friendly mini versions.