2nd Blogiversary for blog, sometimes SAVORY ~ Celebrate with a WALNUT PESTO recipe

walnut pesto ingredients

Here’s a slight twist to the classic Pesto recipe. Instead of using pine nuts, walnuts are used. This is a small batch recipe, which can be doubled.

Pesto is a sauce, which can be used as a condiment, or as a dip. The smell of the basil and garlic is heavenly. This is super simple to prepare and the flavor is so vibrant.

Today, August 14, 2014, my blog celebrates it’s 2nd Blogiversary.

HAPPY 2ND BLOGIVERSARY sometimes SAVORY!

My niece, Jenni, got married this past weekend (8/9/14). She looked gorgeous! Her hubby, Matt, looked so handsome in his uniform. Jenni gave S’Mores favors at her bridal shower. So, will do a blog post about S’Mores on my blog, Baking is my ZenIf you’ve got a sweet tooth, head on over to the site.

Let’s cook…shall we? Onto the recipe…

WALNUT PESTO

walnut pesto

Adapted slightly from blog, Kiss My Spatula
By Carmen Ortiz of sometimes SAVORY

INGREDIENTS
1/4 cup finely chopped walnuts, toasted
1 cup packed fresh basil leaves, rinsed and dried
4 tablespoons freshly grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil
1 large garlic clove
fresh lemon juice, about 1 tablespoon or more
salt, to taste
coarse ground pepper, to taste
red pepper flakes, pinch (optional)

DIRECTIONS:

1) CHOP and TOAST WALNUTS: Finley chop walnuts, using a mini-food processor. To saucepan, add walnuts. Toast for about 7-8 minutes on medium low heat. Remove from heat. Cool.
2) FRESHLY GRATED CHEESE: Cut block of cheese into pieces. Add cheese into food processor. Grind. Transfer to a small bowl. Set aside.
3) PULSE INGREDIENTS IN FOOD PROCESSOR: Into a mini food processor, add the basil leaves and toasted walnuts. Pulse.
4) Add garlic and olive oil. Pulse again.
5) Add cheese, lemon juice, salt and pepper, red pepper flakes.
6) Pulse until just blended.
7) Scrape down the sides with a rubber spatula and pulse a few more times.
8) Transfer walnut pesto into a container. Cover with lid.
9) STORE WALNUT PESTO in an airtight container in the refrigerator.
10) If taken straight from the fridge, add more olive oil before serving.

 

WALNUT PESTO RECIPE PHOTO TUTORIAL
By Carmen Ortiz of sometimes SAVORY
Adapted from Kiss My Spatula

walnut pesto (1)

1 CHOP and TOAST WALNUTS: Finley chop walnuts, using a mini-food processor. To saucepan, add walnuts. Toast for about 7-8 minutes on medium low heat. Remove from heat. Cool.

walnut pesto (2)

walnut pesto (3)

walnut pesto (4)

2 FRESHLY GRATED CHEESE: Cut block of cheese into pieces. Add cheese into food processor. Grind. Transfer to a small bowl. Set aside.

walnut pesto (5)

walnut pesto (6)

walnut pesto (7)

walnut pesto (8)

3 PULSE INGREDIENTS IN FOOD PROCESSOR: Into a mini food processor, add the basil leaves and toasted walnuts. Pulse.

walnut pesto (9)

walnut pesto (10)

walnut pesto (11)

4 Add garlic and olive oil. Pulse again.

walnut pesto (12)

walnut pesto (13)

5 Add cheese, lemon juice, salt and pepper, red pepper flakes.

walnut pesto (14)

walnut pesto (15)

walnut pesto (16)

walnut pesto (17)

walnut pesto (18)

6 Pulse until just blended.

7 Scrape down the sides with a rubber spatula and pulse a few more times.

8 Transfer walnut pesto into a container. Cover with lid.

walnut pesto (19)

9 STORE WALNUT PESTO in an airtight container in the refrigerator.

10 If taken straight from the fridge, add more olive oil before serving.

Carmen
~ ~ ~
sometimes SAVORY

walnut pesto spoonful
~ ~ ~
Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.

Posted in Flavor Base, Photo Recipe Tutorial, Sauces / Condiments / Purees | Tagged , , , , , , , , ,