Pesto di Noci | Walnut Pesto Sauce

It is so satisfying to take a small number of fresh ingredients and transform them into a glorious, gratifying sauce. I prepare my pesto sauce using a pestle and mortar because the aroma is so enticing as I mash everything together. All of the ingredients can be thrown into a blender or food processor for ease and speed. This sauce is uber delicious paired with a chilled glass of Centanni’s Falerio, a blend of Passerina, Pecorino, and Trebbiano, all indigenous grapes of Le Marche.

To make this vegan-friendly, substitute the Ricotta and Parmesan cheeses with vegan cheese. I use Kite Hill Ricotta and Violife Plant-Based Parmesan cheese.

Receipt Date: May 31, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1/2 cup Shelled Walnuts, preferably sprouted, lightly toasted

1 tablespoon Pine Nuts, lightly toasted

1/2 Garlic Clove

2 tablespoons Ricotta cheese, I use Kite Hill to make this vegan

2 tablespoons Parmesan Cheese, grated. Use Violife Parmesan to make this vegan

2 tablespoons EVOO

4 or 5 Fresh Basil Leaves, rinsed and dried

1/2 cup Milk, your choice, I use Oatly

2 slices of Italian Bread, stale works great!

Pinch of Sea Salt

Directions

Put the bread into the food processor bowl and cover it with the milk. Let rest a minute or so.

Add the rest of the ingredients and pulse until creamy.

I always reserve a 1/4 cup (or so) of starchy pasta water to add to the pesto if it is too thick. I love to add copious amounts of freshly cracked black pepper on top with a generous sprinkle of Parm.