Chef Michael Tuohy’s Walnut Pesto


  • Freshly ground black pepper to taste
  • Kosher salt to taste
  • 2 tablespoon fresh sage, chopped
  • ½ cup grated Fiscallini cheddar
  • ¾ cup extra virgin olive oil and walnut oil (50/50)
  • ¼ cup red wine vinegar
  • 1 tablespoon Smooth Dijon mustard
  • + 2 more ingredients
    • 1 tablespoon Shallots, minced
    • 1-¾ cup toasted walnuts, ground

In a mortar & pestle, place ground walnuts, Dijon, red wine vinegar, shallots, a pinch of salt and black pepper, cheese. Start to slowly pour in the oil mixture while pounding with the pestle.  A thick paste should develop that resembles a traditional pesto. Add chopped sage, and adjust seasoning...

View full recipe at Spry Living


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