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.
Yield: makes 1 1/2 cups
- 1 <sup>1</sup>⁄<sub>2</sub> cups packed basil
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- <sup>1</sup>⁄<sub>3</sub> cup toasted walnuts
- <sup>1</sup>⁄<sub>4</sub> cup finely grated pecorino
- <sup>1</sup>⁄<sub>4</sub> cup finely grated parmesan
- 2 sun-dried tomatoes in oil, chopped
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- Process basil, oil, walnuts, pecorino, parmesan, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.
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