Simple ingredients; strong flavors; this is pesto. Pesto is a no cook sauce making it quite simple. Coming from Northern Italy this is a great summer flavor. I recommend using a mortar and pestle to make pesto. You can use a food processor to make your pesto but it loses flavor and texture. By using a mortar and pestle you really infuse flavors and give an incredible texture and color to the sauce. Traditionally pesto uses a pine nut; I have chosen to use walnuts, which are a bit milder flavored, as well as more cost effective. You can also use almonds if looking for a sweeter taste. The addition of the parsley is used to help keep a vibrant green color in the sauce since chopped basil has a tendency to turn brown once chopped.




Poppin’ Garlic and Walnut Pesto
Description
Simple ingredients; strong flavors; this is pesto. Pesto is a no cook sauce making it quite simple. Coming from Northern Italy this is a great summer flavor. I recommend using a mortar and pestle to make pesto. You can use a food processor to make your pesto but it loses flavor and texture. By using a mortar and pestle you really infuse flavors and give an incredible texture and color to the sauce. Traditionally pesto uses a pine nut; I have chosen to use walnuts, which are a bit milder flavored, as well as more cost effective. You can also use almonds if looking for a sweeter taste. The addition of the parsley is used to help keep a vibrant green color in the sauce since chopped basil has a tendency to turn brown once chopped.
Grocery List
Dry Ingredients
In the Kitchen
-
First add your walnuts, peeled garlic cloves, and coarse salt into your mortar and start to grind the ingredients to make a paste.
-
Throwing in several basil leaves at a time grind slowly and mix well.
Repeat the process until all basil is muddled. -
Toss in the cheese, parsley and dry ingredients into mortar and combine well.
-
Once well blended your pesto is ready to serve.
-
Refrigerate leftovers immediately in an airtight container for up to 5 days.
You can also toss ass ingredients into a blender for a faster and easier pesto.
Note
- Try spreading on a roll or loaf for an amazing sandwich spread.
- Toss with a bed of pasta.
- Top a piece of chicken or pork with some pesto and a piece of cheese for an entrée.
- Use in place of sauce on a pizza or flatbread
- Use an ice cube tray to make individual portions of pesto to freeze for use at a later time.
Creamy Parmesan Pesto Sauce
2 tablespoons butter
½ cup heavy cream
¼ cup pesto spread
¼ cup Parmigiano-Reggiano
Heat but don’t bring to a boil. Simmer on a very low heat for 15 minutes or until the sauce reduces and thickens. Let cool for 3-5 minutes to help the sauce thicken. Serve with pasta, quinoa, gnocchi or rice.
Tools:
Pestle and Mortar
Blender (optional)
Mixing Bowl
Measuring Spoons
Measuring Cups
Serving Spoon