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A MARIO BATALI RECIPE

Walnut Pesto

walnut pesto_post image


Ingredients

Makes about ¾ cup

3 garlic cloves
1 cup walnuts, toasted
¼ cup extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano

Directions

With the motor running, drop the garlic into a food processor to chop it.

 

Add the walnuts and pulse until coarsely chopped, then process until finely chopped; do not pulse to a paste.

 

With the motor running, slowly drizzle in the oil.

 

Transfer to a small bowl and stir in the Parmigiano.

 

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.

 

Click here for more pesto varieties! 

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