Chef Michael Tuohy’s Walnut Pesto


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

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 season...

View full recipe at Relish


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