Walnut Sauce for Pasta

I love Pesto made from fresh Basil, Garlic, Olive oil,walnuts and Parmesan cheese. Nothing says summer like Pesto.

But there comes a time of the year when Basil is no longer in season, that would be autumn in the Pacific Northwest. Walnuts are abundant that time of the year and I just love to have pasta - specifically something like Rising Moon's Chantrelle Mushroom Ravioli and of course, there are time I just don't want a red sauce.

That's where this off shoot of Pesto with no basil comes into it's own.

This walnut sauce has a garlicky, earthy flavor that keeps well in the fridge for quite awhile. It's simple to make and is perfect for those nights when you don't want to cook up anything other than a pot of pasta.

Ingredients:

8 oz shelled walnuts, chopped finely
Extra virgin olive oil
1/4 cup Parmesan cheese
Fresh ground Black Pepper
2 cloves garlic

Directions:
Add the walnuts to a food processor along with the garlic black pepper and parmesan cheese. pulse until a rough texture. turn on the food processor on low and begin to drizzile in the olive oil until it becomes a thick paste similar in texture to regular basil pesto or peanut butter.

That's it. Cook up your favorite pasta - preferably a Chantrelle Mushroom Ravioli from Rising Moon. If you don't have the ravioli, Linguine, Fettucini or Pappardelle work just as well.

Bon Appetito