Poppin’ Garlic and Walnut Pesto

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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

Difficulty: Intermediate Prep Time 25 min Total Time 25 mins Servings: 3 Best Season: Suitable throughout the year

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

  1. First add your walnuts, peeled garlic cloves, and coarse salt into your mortar and start to grind the ingredients to make a paste.

  2. Throwing in several basil leaves at a time grind slowly and mix well.

    Repeat the process until all basil is muddled.
  3. Toss in the cheese, parsley and dry ingredients into mortar and combine well.

  4. Once well blended your pesto is ready to serve.

  5. 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

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