Thursday, October 29, 2009

Ravioli with Walnut-Garlic Pesto

Years ago, the CC had made the walnut sauce from another cookbook (which he will not reveal) and he was all, like, "what's the fuss about? this sucks!"

Turns out if you skip a few key steps, and a few key ingredients, the thing sucks. Well, who could've guessed that, right?

Many many many moons later, the CC decided to revisit this Ligurian classic from a different recipe (which involves a teeny-tiny bit more work and features a lot more ingredients,) and he's in love!


1 cup walnuts
2 cloves garlic (chopped)
1 cup grated parmigiano-reggiano
1/2 cup stale bread

black pepper


Pour boiling water over the walnuts. Yep, this is the key step actually. Soak for 30 minutes.

Fish the walnuts out. Soak the bread in the walnut liquid until soft.

Blend the walnuts, parm, garlic, bread, salt and pepper to a smooth sauce. You can add more of the walnut liquid to get the thing going.

PS :- The dish about clearly has chopped parsley and black pepper but there's nothing more there. Full disclosure, folks, full disclosure!

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