PESTO, BLACK WALNUT

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Walnut pesto over lemon ricotta ravioli with pan sauted fresh greens (kale, chard)

Ingredients:
1/2 cup walnuts, toasted
1/4 cup black walnuts, toasted
2 cloves garlic, sprout-out
1/4 cup parsley leaves
1/2 cup EVOO
2 Tablespoons maple balsamic
Sea salt, coriander, to taste

Method:
Combine all but the EVOO and Balsamic in a food processor; pulse to combine; add oil slowly; mix well; add balsamic and adjust seasoning.


TO RECIPES

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