walnut-sage pesto

May I dip you?

It’s not really a dip.  But when I say “pesto” people think Again, pesto?  Let’s remember to use the term loosely and whenever you see it on my blog just know you don’t have to panic…

Walnut-Sage Pesto

I stole it, actually.  (With my tongue, I mean.)  Since we go to Buvette so often (if you consider often to mean once every 2 or 3 months) I wanted to recreate some of my favorite things from their menu.  This recipe was inspired by their Pesto di Noci.  I fantasize about eating it on the way to the city so much so that I can barely contain myself once we’re seated.  It’s that good.

Once again, this is a recipe that’s more this and that and not so much a calculated/measured type of recipe.  I guess this is how I like to rebel from the exactness of pastry.  In pastry – and I do love baking – there are methods for everything, often leaving little to chance.  Also, when you’re making something that requires only a few ingredients, the quality of what you buy is very important to give you the tastiest outcome possible.

So here’s what you’ll need:

A food processor

walnuts

About 2 cups of walnuts, toasted.  Not burnt!

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A nice handful or two of good quality parmesan cheese, but feel free to substitute pecorino or another hard cheese that you enjoy.  Some pecorino can be salty so avoid the cheap stuff.  If you live in NYC then you have the luxury of stopping at Murray’s Cheese.  Yum.

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About 1/4c sundried tomatoes  – I used Villa Reale from Fairway and loved it, and I’m not a lover of sundried tomatoes usually.

1520

2 large sage leaves, minced (Sage is a powerful herb so tread lightly at first and then dive in for more if you like the flavor)

sea salt and pepper to taste (I really love the Stonewall Kitchen Maine sea salt)

Maine Sea Salt

About a 1/2c (or more to taste) extra virgin olive oil (I loooove Iliada, which they use at Buvette)

Iliada olive oil

Add everything to the food processor and blend and with the motor running drizzle in the oil.This recipe comes out lovely when it’s not pulverized to death.  If you use a gentle hand with the food processor you should end up with a not-too-chunky-not-too-smooth pesto that is heavenly on a slice of toasted bread or crackers or even as a sauce for pasta.  Enjoy!

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This entry was published on September 10, 2013 at 7:08 pm. It’s filed under Food and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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