Walnut Pesto

Walnut Pesto may not seem like a Texas dish, but I usually have it on hand as a flavor enhancement for the meals I prepare daily. Steak and salad seem to rotate through our dinner table quite often, and Walnut Pesto gives these stand-by meals a sophisticated upgrade.

A Good Sauce to Have On Hand

One of the nice things about Walnut Pesto is that it will keep in the refrigerator for about 2 weeks. The flavor is best if used within 7 days of making it. Making pesto ahead of time ensures that you can present a variety of special dishes at a moment’s notice. Also, your homemade pesto that has been in your fridge for a week is still fresher than the jarred variety that you buy at the supermarket. Make a batch when you have time, and then use it when you have no prep time at all.

Using a food processor for making pesto is ideal, but don’t over process. You are not making a smoothie. I like texture in my pesto, so pulse the mixture just a couple of times to retain a grainy nuttiness with your walnuts and parmesan cheese. Add the olive oil once you have the perfect texture for your pesto

Ideas for Walnut Pesto

Pasta – from a late-night dish of spaghetti to pasta salad, Walnut Pesto is always a good call. Simply add a few spoonfuls to your hot or cold pasta and toss. Done!

Compound Butter – Place 2 oz (56g) of softened butter on a sheet of waxed paper, parchment paper or plastic wrap. Add 1 tbsp. (15ml) of pesto to the butter and mash together until well combined. Wrap the mixture in the paper and form into a log with your hands. Place in the refrigerator until the butter is chilled and solidified. Slice and use as topping on your hot dish of vegetables or steak.

Grilled Bread or Potatoes – Spread Walnut Pesto or compound butter on slices of bread or potatoes before grilling or broiling. Not recommended for traditional home toaster appliances.

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