Kitchen Fundamentals: Walnut Pesto
Pesto is one of those things that I think every cook should be able to whip up. It’s perfect spread on a baguette or mixed into pasta. It makes simple sandwiches seem fancy, and it can even be used as a marinade. Something so versatile deserves a place in every kitchen.
Basil pesto has never been my favorite, which is strange given my love for all things basil. I’ve found I prefer nuttier pestos with other herbs, and this walnut one is the best one I’ve made to date. I love the texture and almost creaminess the walnuts add to this pesto. This is the first version I’ve made without cheese, and I didn’t even miss it. It’s garlicky and fresh, and we loved it so much that we made it two weeks in a row. Oh, did I mention that Clara loved it, too? Like seriously loved it. Enough to lick the spatula clean and then stick her fingers into the jar before I could even get the lid on. What can I say? The girl has good taste.
- YIELD: about 1 cup
1½ cups lightly packed cilantro
½ cup lightly packed parsley
¾ cup walnuts
2 garlic cloves
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes, optional
Combine the cilantro, parsley, walnuts and garlic in the bowl of a food processor. Pulse until finely chopped. With the food processor running, drizzle in the olive oil. Season with salt and pepper to taste, and add the red pepper flakes for a bit more kick.
Store in an airtight container in the refrigerator.