Walnut pesto might just be my winter ambrosia.
I think it has to do with daylight savings–I’m not a fan–and thinking of the cold nights ahead. While I’m hibernating, the nutty, crunchy, just-cheesy-enough pesto becomes my salve, my savior, my savory best friend. (All right, sauvignon blanc is my best best friend but pesto is a close second…) I think she makes every hour a happy hour.
And that’s exactly where this recipe came from- happy hour at Chef Jodi Williams’ La Buvette on Grove Street in the West Village. You step through the door and you step into a gorgeous pocket of Left Bank, St. Germain chic. (Except, of course, our apartment is just blocks away and I’ve saved a bit on airfare.) I would order the walnut pesto crostini every single time until, finally, my husband talked some sense into me.
“You know, we could just make this at home and save about $100 a month. Give me a bite and I’ll tell you the ingredients…”
And Jamie got it right. Exactly right. No surprise.
So while I still venture to La Buvette with girlfriends for their amazing wine selection– and for a little Paris love–I stay at home with Jamie and enjoy this pesto on the cold nights.
- 2 cups whole walnuts, lightly toasted
- 1 cup (heaping) sundried tomatoes, packed in oil, roughly chopped
- 2 small to medium-sized cloves of garlic, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 cup parmesan cheese, grated
- Few twists freshly ground black pepper
- Pinch kosher salt/sea salt/Sel de Guerande
- Good quality extra virgin olive oil, as needed
- In the bowl of a food processor, add walnuts, sundried tomatoes, garlic, thyme, cheese, black pepper and salt. Pulse several times to combine. Stream in olive oil until the mixture comes together. Do not overmix! You want a more coarse, pebbles-on-the-beach texture- this is not a puree!
- Serve with toasted baguette, bagel or pita chips.