fbpx

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.

Amy’s Favorite Pairing

Centanni-FALERIO D.O.C

$32.00 750 ml

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine

Wow! You look amazing!

Are you sure you are at least 21 years old?