Walnut-Raisin Pesto
By Andrew JanjigianPublished on November 21, 2016
Time
20 minutes
Yield
Serves 8 (Makes about 1 cup)
Ingredients
1 cup walnuts ½ cup golden raisins 4 garlic cloves, peeled1 teaspoon dried oregano ½ teaspoon Salt ⅛ teaspoon pepper ⅓ cup extra-virgin olive oil 3 tablespoons water 2 tablespoons white wine vinegar 2 tablespoons minced fresh parsley
Before You Begin
You can substitute pine nuts or pecans for the walnuts, if desired.
Instructions
- Pulse walnuts, raisins, garlic, oregano, salt, and pepper in food processor until finely chopped, 15 to 20 pulses. Transfer walnut mixture to 12-inch skillet and stir in oil. Heat, stirring frequently, over medium-low heat until garlic and oregano are fragrant, about 5 minutes. Remove skillet from heat and stir in water and vinegar. Transfer to bowl, stir in parsley, and serve.
Time
20 minutesYield
Serves 8 (Makes about 1 cup)Ingredients
1 cup walnuts
½ cup golden raisins
4 garlic cloves, peeled
1 teaspoon dried oregano
½ teaspoon Salt
⅛ teaspoon pepper
⅓ cup extra-virgin olive oil
3 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley
Ingredients
1 cup walnuts
½ cup golden raisins
4 garlic cloves, peeled
1 teaspoon dried oregano
½ teaspoon Salt
⅛ teaspoon pepper
⅓ cup extra-virgin olive oil
3 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley
Ingredients
1 cup walnuts
½ cup golden raisins
4 garlic cloves, peeled
1 teaspoon dried oregano
½ teaspoon Salt
⅛ teaspoon pepper
⅓ cup extra-virgin olive oil
3 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley
Why This Recipe Works
This sauce contains walnuts, garlic, vinegar, a mix of fresh and dried herbs, and a generous amount of olive oil. It serves as a zesty accompaniment for lean meats such as pork chops or chicken breast.
Before You Begin
You can substitute pine nuts or pecans for the walnuts, if desired.
Instructions
- Pulse walnuts, raisins, garlic, oregano, salt, and pepper in food processor until finely chopped, 15 to 20 pulses. Transfer walnut mixture to 12-inch skillet and stir in oil. Heat, stirring frequently, over medium-low heat until garlic and oregano are fragrant, about 5 minutes. Remove skillet from heat and stir in water and vinegar. Transfer to bowl, stir in parsley, and serve.
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