Walnut Pesto

1. 1

   Preheat the oven to 300F.

2. 2

   Distribute the walnuts on a sheet pan and toast in the oven until they are fragrant.

3. 3

   Transfer the walnuts to a blender or food processor and roughly chop.

4. 4

   Slowly add the oil and continue to process until you have a just spreadable but not too smooth pesto.

5. 5

   (Keep in mind that the walnuts release their own oils, so be patient if the paste seems too dry at first.)

6. 6

   Season with salt and pepper.

7. 7

   Use immediately or store in the refrigerator for up to 1 week.

No additional tips available.