In the last post I talked about my trip to Austria and Imogen and Günther's walnuts. Not only they gave me some red walnuts, but also some walnut oil. I decided to make a walnut pesto for pasta. Using a mortar and pestle I mushed the red walnuts with a peeled garlic clove, then slowly I added some walnut oil, and some freshly grated parmesan cheese (this is optional, you can just use a little salt instead).
The pesto was great! I cooked some pasta with rocket (I added the rocket leaves to the pot a few minutes before draining the pasta), and I used the pesto as a sauce. We really liked it and I'll definitely make it again!
Photos by Alessandra Zecchini ©
Nice Pesto!
ReplyDeleteThe pesto looks and sounds wonderful. I love using rocket instead of basil. It adds a new dimension to an old favorite.
ReplyDeleteI hope the day is treating you well. Blessings...Mary
Thank you Jo and Mary :-)
ReplyDeleteWow, that red walnut pesto looks incredible, Alessandra. I bet it was as rich as it looks. I am getting ready to make some pesto with the basil from the garden, but will have to try some rocket in the pasta next time.
ReplyDeleteYea Barbara, I do that often when my rocket looks a bit 'sad' to be eaten raw :-)
ReplyDeleteI've never heard of red walnuts, your so fortuante to have bestowed two lovely gifts to try.
ReplyDeleteI must give walnut pesto a go, especially stirrd through pasta.
PS Like your wooden pestle and mortar. I have a traditional Indian style one made out of granite. I love it and should try and use it more often.