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    Pesto di Noce (Walnut Pesto)

    Read original issue here

    ingredients

    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

    preparation

    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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