Walnut Pesto (Pesto di Noce)

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. See the recipe for Pesto di Noce»Todd Coleman

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.

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.
Yield: makes 1 1/2 cups

Ingredients

  • 1 12 cups packed basil
  • 12 cup olive oil
  • 13 cup toasted walnuts
  • 14 cup finely grated pecorino
  • 14 cup finely grated parmesan
  • 2 sun-dried tomatoes in oil, chopped
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste

Instructions

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