Green Olive Walnut (Print Version)
# Ingredients:
→ Core Components
01 -
1 cup pitted Castelvetrano olives (plus extras to garnish)
02 -
½ cup Castelvetrano olive oil (save a bit for the end)
03 -
2 cups firmly packed fresh basil leaves
04 -
½ cup pine nuts
05 -
3 garlic cloves
06 -
⅔ cup raw cashews or walnuts
07 -
1 tablespoon fresh lemon juice or white wine vinegar
08 -
Pinch of kosher salt to your liking
# Instructions:
01 -
Drop the walnuts into a bowl that won’t crack under heat. Pour boiling water over them and let them soak for about 5 minutes.
02 -
Toss the basil, garlic, olives, and pine nuts into a food processor. Pour in half of the olive oil and blend until the mix starts becoming a paste.
03 -
While the food processor’s running, slowly drizzle in the rest of the olive oil. You’ll see a somewhat chunky pesto emerge. Stir in the vinegar and sprinkle some salt. Taste it and adjust how you like it.
04 -
Drain the walnuts completely and toss them in a small blender with ½ cup of cold water and a tiny sprinkle of salt. Blend until the mixture becomes silky smooth.
05 -
Spread the walnut cream in a circle on a plate. Add the pesto in the middle and spread it outwards with a swirl. Garnish with sliced olives and a light drizzle of oil. Serve with crunchy veggies and warm bread if you’d like.
# Notes:
01 -
You can keep this pesto fresh for up to 5 days if you store it in a sealed container in the fridge.
02 -
If you eat dairy, swap out the walnut cream for creamy ricotta instead.