Walnuts, pine nuts, garlic, and herbs make a delicious pesto sauce that may be used on pasta or as a dip. This pesto may be stored up to 3 weeks in the refrigerator.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 head elephant garlic
- 1 cup olive oil, plus about 2 Tablespoons for basting
- 1/2 cup fresh basil leaves
- 1/4 cup fresh cilantro or parsley leaves
- 1 cup walnuts
- 1 cup pine nuts
- 1/2 cup black walnuts
- 1/4 cup dark-colored miso
- 1/4 cup lecithin granules
Preparation:
Preheat the oven to 375 degrees F.In a covered, oiled casserole dish, bake the garlic for 40 minutes, basting occasionally with the 2 tablespoons of olive oil. Let cool and then peel.
Meanwhile, in a food processor or by hand, chop the basil and cilantro or parsley. Add the garlic and process or chop again. Add the walnuts and pine nuts. Process or chop until finely chopped.
Add the miso, lecithin, and remaining cup of olive oil and process until well mixed.
Black Walnut Pesto will keep, tightly covered, in the refrigerator for up to 3 weeks, covered with a thin layer of olive oil.
Serve it on pasta, as a dip, or as a spread for crackers or bread.
Yield: 3 cups
Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
