A walnut pesto. This is an original and delicious way to cook nuts. Of course, this recipe comes straight from the land of pesto and pasta, Italy. Decidedly, I love Italian cuisine more than any other.
Salsa di noci is prepared with just a few ingredients: nuts, parmesan, garlic and olive oil. Its creamy texture is provided by bread soaked in a little milk. And for a creamy and gourmet side, I added a little cream. It’s delicious just like that, with breadsticks or on bread. It’s perfect as an aperitif.
And with pasta, it’s to die for. You will love this sauce!
As with all the pestos I’ve made throughout the summer, I used for this one my food processor 1.19 l of Kitchen’Aid. I introduced it to you a few months ago. It was then used to prepare an all-chocolate banana bread. A delight !
The arrival of this little robot in my kitchen accompanied that of the pastry robot. Since then I have been using it daily. They are all two complements.
The food processor is small, but it does the job perfectly. With it, I prepared nice cream, frozen yogurt, aioli… and so many other things. We enjoyed ourselves.
And, I also prepared pestos including the one with basil which is our favorite of the summer.
Now that basil season is over, I’ve switched to nuts. And believe me, it’s completely different, but just as good. This pesto is a real favourite. This is THE fall pesto!
I miss doing it again. I would like to use it to accompany pumpkin gnocchi.
In the meantime, it is with tagliatelle that I serve you this delicious creamy pesto. You will love it too.
Salsa di noci, walnut pesto:
150g walnut kernels
25 g of breadcrumbs
80 ml liquid cream
30 g parmesan
1 clove of garlic
3 tbsp olive oil
Soak bread in milk.
Grate the parmesan.
Add the nuts, bread, garlic clove and oil to the bowl. Mixer.
Then add the cream. Depending on the texture you want, it may be necessary to add a little more. Then add in small streams.
Blend until you have the right consistency.
Serve simply with fresh or toasted bread.
Tagliatelle with walnut pesto:
400 g tagliatelle
3 generous spoonfuls of walnut pesto
Cook pasta according to package directions.
Reserve 1 cup of cooking water before draining the cooked pasta.
Put them back in the pan and add the pesto.
Add a little cooking water and mix well. The pasta should be creamy, the sauce should coat it.
Check the seasoning.
Serve with grated parmesan and some chopped walnuts.
To finish: With these amounts of pesto, you can both make pasta and serve it as a spread as an aperitif.
The uses are the same as for a more classic pesto.
I added cream to my salsa di noci for a very gourmet result. It is quite possible to use only milk for more lightness.
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