Recipe information
Yield
makes about 3/4 cups
Ingredients
2 cups walnut pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
Distribute the walnuts on a sheet pan and toast in the oven until they are fragrant. Transfer the walnuts to a blender or food processor and roughly chop. Slowly add the oil and continue to process until you have a just spreadable but not too smooth pesto. (Keep in mind that the walnuts release their own oils, so be patient if the paste seems too dry at first.) Season with salt and pepper. Use immediately or store in the refrigerator for up to 1 week.
