Photo: Mike Kenneally
walnut pesto
9 ingredients
openrecipes
I really, really like walnuts. They manage to be vaguely sweet but still meaty and they have this slight bitterness that goes with, well, . I like the way they round out the sweetness in these in the archives that I’m certain get overlooked by everyone but me, and contrast the sweet figs in .
Estimated Nutrition (whole recipe, rough)
775
Calories
25g
Protein
25g
Fat
105g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup shelled walnuts, even better if you toast and cool them first
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove, peeled and crushed
- 3 sprigs of thyme, cleaned
- Salt
- Small splash of sherry vinegar (I used a generous splash and felt it dominated too much; go easy)
- 1/3 cup extra virgin olive oil
- 2 tablespoons minced sun-dried tomatoes (oil or dry-packed will both work)
- 1 loaf country bread, or a baguette, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes