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    You are in: Home / Recipes / Creamy Walnut Pesto Sauce Recipe
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    Creamy Walnut Pesto Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Chef #465252's Note:

    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.

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    Units: US | Metric


    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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    Nutritional Facts for Creamy Walnut Pesto Sauce

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 852.9
    Calories from Fat 714
    Total Fat 79.4 g
    Saturated Fat 16.7 g
    Cholesterol 43.4 mg
    Sodium 1882.5 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 3.6 g
    Sugars 7.2 g
    Protein 26.5 g

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