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Creamy Walnut Pesto Sauce

Recipe #263014 | 1¼ hours | 10 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #465252

This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine.

Posted on: Nov 1, 2007

Print Recipe

Ingredients

  • 100 g parmigiano-reggiano cheese, cubed
  • 200 g walnut, shelled
  • 3 garlic clove, peeled
  • 10 ml salt
  • 15 ml dried basil
  • 150 ml olive oil
  • 500 ml yogurt
  • salt and pepper

    • Directions

    1. 1
      Cut the cheese into 1cm cubes and chop finely in your food processor.
    2. 2
      Add walnuts, garlic, salt and basil and chop until you have a rough paste.
    3. 3
      Slowly add olive oil to the running food processor until the paste starts to form a ball.
    4. 4
      Add yogurt to the food processor and pulse until thoroughly mixed.
    5. 5
      Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.

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    Nutrition Facts

    Serving Size 1 (241g)

    Recipe makes 4 servings

    Calories 798
    Calories from Fat 683 (85%)
    Amount Per Serving %DV
    Total Fat 76.0g 116%
    Saturated Fat 14.5g 72%
    Monounsaturated Fat 31.4g
    Polyunsaturated Fat 27.3g
    Trans Fat 0.0g
    Cholesterol 34mg 11%
    Sodium 1670mg 69%
    Potassium 468mg 13%
    Total Carbohydrate 14.7g 4%
    Dietary Fiber 3.6g 14%
    Sugars 7.2g
    Protein 21.7g 43%
    Vitamin A 344mcg 6%
    Vitamin B6 0.4mg 19%
    Vitamin B12 0.8mcg 13%
    Vitamin C 2mg 3%
    Vitamin E 5mcg 18%
    Calcium 531mg 53%
    Iron 2mg 12%

    detailed view...

    how is this calculated?

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