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Nutrition Facts
Serving Size 1 (255g) Recipe makes 4 servings
Calories 852
Calories from Fat 714		(83%)
Amount Per Serving		%DV
	Total Fat 79.4g	122%
	Saturated Fat 16.7g	83%
	Monounsaturated Fat 32.5g
	Polyunsaturated Fat 27.4g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 1882mg		78%
Potassium 486mg		13%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 3.6g	14%
	Sugars 7.2g
Protein 26.5g		53%
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Creamy Walnut Pesto Sauce

Recipe #262894 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #465252
Nov 1, 2007

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.

SERVES 4 (change servings and units)

Ingredients

150 g parmigiano-reggiano cheese, cubed
200 g walnuts, shelled
5 garlic cloves, peeled
10 ml salt
15 ml dried basil
150 ml olive oil
500 ml yogurt
salt and pepper

Directions

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