Creamy Walnut Pesto Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine. Ingredients:
150 g parmigiano-reggiano cheese, cubed |
200 g walnuts, shelled |
5 garlic cloves, peeled |
10 ml salt |
15 ml dried basil |
150 ml olive oil |
500 ml yogurt |
salt and pepper |
Directions:
1. Cut the cheese into 1cm cubes and chop finely in your food processor.
2. Add walnuts, garlic, salt and basil and chop until you have a rough paste.
3. Slowly add olive oil to the running food processor until the paste starts to form a ball.
4. Add yogurt to the food processor and pulse until thoroughly mixed.
5. Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.
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