PESTO, Black Walnut
This surprising combination was seen on our August 2020 menu with lemon ricotta ravioli.
1/2 cup local crop walnuts, toasted
1/2 cup black walnuts, toasted
2 cloves fresh garlic, spouts out
1/4 cup parsley
1/2 cup EVOO
2 Tablespoons maple balsamic vinegar (see recipe)
Sea salt and coriander to taste
Combine all but the EVOO and vinegar in food processor; pulse to combine.
Slowly add the oil while running processor. Add vinegar. Taste to adjust seasons if needed.