Walnut Sauce
This rustic Walnut and Parsley Pesto recipe combines earthy walnuts, fragrant parsley, and tangy red wine vinegar to create a flavorful spread for toast, pasta, or as a dip. The toasty walnuts lend a delightful crunch while the vibrant parsley and bread give a fresh and herby twist. Enjoy the textures and flavors in every spoonful of this homemade pesto!
— Constant Cookbook
Ingredients
- 1-2 slices stale white bread
- 2 tbsp red wine vinegar
- 100 ml olive or walnut oil
- 100g walnut pieces
- Generous handful flat leaft parsley
- 1 garlic clove
Instructions
- Mix the bread, vinegar and half the oil in a bowl. As soon as the bread is soft, squash into a loose paste
- Roast the walnuts for 10 minutes until golden. While still warm, shake off as many of the skins as possible by gently tossing in a colander. Crush the walnuts in a pestle and mortar
- Roughly chop the parsley and garlic and toss with the bread mix and remaining oil. Season to taste.
Yield
Serves 6
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