Pesto Di Panna Nocci

1. 1

   Lay your walnuts out on a baking sheet and toast in the oven at 350 degrees for about 6-8 minutes; until fragrant.

2. 2

   Allow them to cool before placing them in the food processor (normally I am an advocate for hand chopping pesto with a mezzaluna to create a more complex texture, but with the addition of the milk, this will just be to wet, so a food processor it is.)

3. 3

   Gently pulse the walnuts until they are broken into small pieces but not ground up yet. (you are trying to achieve the size of a pine nut)

4. 4

   Now add the pine Nuts, Garlic cloves, Basil Leaves, and Bread Crumbs.

5. 5

   Pulse this until it is nice and uniform in size.

6. 6

   Begin pouring the milk into the feeder tube, while pulsing the food processor.

7. 7

   Until the pesto has the consistency of partially beaten heavy cream. (or the thickness of a runny egg yolk)

8. 8

   Pour into a bowl and hit it with the olive oil, stirring it in, to combine.

9. 9

   Boil up some Parmigiano-Reggiano stuffed tortellini.

10. 10

    Chiffonade some Basil.

11. 11

    Place the tortellini in a bowl.

* Per serving · 4 servings · Values may vary.

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