If you are a a pesto lover but want to try something new, this recipe will provide the inspiration. Taking the typical ingredients of basil, pine nuts and cheese and changing them up a bit will give you a new sauce to transform old dishes.
Sun-dried tomatoes are the base of this recipe, providing sweetness and umami flavors. Red peppers give a smokey and sweet taste, while toasted walnuts provide an earthy undertone. Parmesan cheese is left as the salty addition here, but other hard cheeses like Manchego, Piave or Pecorino can work as well.
Use this sauce to toss with pasta, spread on crostini or a sandwich (BLT?), or use in place of tomato sauce on homemade pizza. Enjoy!
Ingredients
1/2 cup walnuts
8oz sun-dried tomatoes, packed in oil
1 garlic clove
1/2 cup parsley, stems removed
1/2 cup grated parmesan cheese
1 roasted red pepper (from a jar)
1/4 tsp red pepper flakes (optional)
1/2 tsp salt
1/2 cup extra virgin olive oil
1 tbsp lemon juice
1 lb pasta
Preparation
Pre-heat over to 350 degrees.
Place the walnuts on a small sheet pan and toast in oven for 10 min.
Add walnuts to food processor and pulse to coarsely chop nuts.
Add the tomatoes, garlic, parsley, cheese, red pepper, chili flakes and salt.
Process until roughly chopped and combined.
With the machine running, slowly add the additional oil until mixture is a paste.
Add lemon juice.
Cook pasta according to package. Reserve 1/4 cup pasta water before draining.
Combine the pasta and pesto. Add pasta water if the mixture is too thick.
Serve.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!