Walnut Pesto (Pesto di Noce)

by0| PUBLISHED Feb 26, 2013 4:00 PM
Walnut Pesto (Pesto di Noce)
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. See the recipe for Pesto di Noce». Todd Coleman
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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

Ingredients

  • 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

Instructions

  • Process basil, oil, walnuts, pecorino, parmesan, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.