Walnut Pesto

Name: Walnut Pesto
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 1/4 cups of pesto
Ingredients: 2 cups walnuts; 2 cloves garlic; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar; Kosher salt; 1/2 cup finely chopped fresh parsley; 1 tablespoon chopped fresh thyme

Getting reviews...

Level: Easy

Total: 20 min
Active: 20 min

Yield: 1 1/4 cups of pesto

Level: Easy

Total: 20 min
Active: 20 min

Yield: 1 1/4 cups of pesto

Ingredients

Deselect All

2 cups walnuts

2 cloves garlic

1/2 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

Kosher salt

1/2 cup finely chopped fresh parsley

1 tablespoon chopped fresh thyme

Directions

Preheat the oven to 400˚ F. Spread the walnuts on a baking sheet and bake until golden brown, about 5 minutes. Let cool completely.
Pulse 1 cup walnuts, the garlic and 1/4 cup olive oil in a food processor to make a paste, about 1 minute, scraping the bowl as needed. Add the remaining 1 cup walnuts and 1/4 cup plus 2 tablespoons olive oil, the vinegar and a pinch of salt. Pulse until combined but still chunky.
Transfer to a bowl and stir in the parsley and thyme; season with salt.