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Pesto di Noce (Walnut Pesto)
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.
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Credit: Todd Coleman
INGREDIENTS
1 ½ cups packed basil½ cup olive oil
⅓ cup toasted walnuts
¼ cup finely grated pecorino
¼ cup finely grated parmesan
2 sun-dried tomatoes in oil, chopped
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Process basil, oil, walnuts, pecorino, parmesan, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.Ratings & Reviews (4)
I used this recipe for turning my last year basil harvest into pesto and it is hands-down the best pesto recipe out there that does not call for pine nuts. The sun dried tomatoes give this pesto an amazing zip. 5 stars!
I used this recipe for turning my last year basil harvest into pesto and it is hands-down the best pesto recipe out there that does not call for pine nuts. The sun dried tomatoes give this pesto an amazing zip. 5 stars!
The classic version is just walnuts (fresh - most walnuts sold in supermarkets are already flat. Toast to bring out what flavor is left), salt and olive oil - not even garlic. I like the addition of parmesan, but the basil and sun-dried tomatoes detract from the lovely creaminess of the walnuts. Try a pesto as my first sentence, tossed with fresh pasta, maybe a little cream, parmesan shaved over the top, and pepper.
Pesto di Noce (Walnut Pesto)
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 Recipe - Saveur.com){kind=link}