Prep 15 mins
Cook 0 mins
You can serve this nutritious sauce in so many ways: stirred into any pasta, over hot broccoli, new potatoes or green beans, into soup, or turn it into a dip for raw veggies. Let your imagination run wild.
- 2 slices stale bread, crusts removed
- 2 tablespoons stock
- 1 cup walnuts, toasted
- 1⁄2 cup parsley
- 3 cloves garlic
- 1 pinch cayenne pepper
- 1⁄2 teaspoon sea salt
- 1⁄8 teaspoon black pepper
- 6 tablespoons olive oil
- Soak the bread in the stock.
- Combine the bread with the walnuts, parsley, garlic, salt& pepper in a food processor.
- Process, adding the olive oil in a very slow stream until you have a thick paste.
- Toss with your favourite hot pasta or spoon a dollop on new potatoes, steamed broccoli, or green beans.
This was really good. I used milk instead of stock, since that is more traditional. Had to add quite a bit more of it, about 1/2 cup to get the bread fully moistened. Also, doubled the parsley and used only 1 TBSP of oil. Served on pasta with a little parmesan cheese on top. Very nice!
I now keep a container of this in my fridge at all times! I omit the stock and use a bit more oil, and sometimes I leave out the cayenne depending on my mood, but it's always good! Spread on bread or thinned out with a little cooking water and tossed with pasta or vegetables, you can't beat it for a quick and yummy dinner! Plus, my picky husband likes it!
This does remind me of pesto. Loved the garlic and walnuts. I plated pasta and on top one third I spooned this pesto then spread 1/3 grated cheese along side then 1/3 of Umbrian Style Arrabiatta Sauce Recipe #37887. My DH said it looked like the Italian Flag! This dish had lots of flavor. I myself had both sauces. I did this to give my family a choice of pasta sauce they would prefer.