Table of Contents
Discover how to make a flavorful and savory anchovy and walnut pesto that elevates pasta dishes and crostini. This versatile sauce combines the umami richness of anchovies with the crunch and depth of walnuts, creating a perfect topping or mix-in for various appetizers and meals.
Ingredients Needed
- 1 cup walnuts, toasted
- 4-6 anchovy fillets
- 2 cloves garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Preparation Steps
Start by toasting the walnuts in a dry skillet over medium heat until golden and fragrant. Allow them to cool before adding to your food processor.
In the food processor, combine the toasted walnuts, anchovy fillets, garlic, and chopped parsley. Pulse until the mixture is finely chopped and well blended.
Add the grated Parmesan cheese and lemon juice to the mixture. While the processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. It should be smooth but with some texture from the walnuts.
Season with salt and freshly ground pepper to taste. Remember that anchovies are salty, so taste before adding extra salt.
Serving Suggestions
This anchovy and walnut pesto is perfect for tossing with hot pasta, such as spaghetti or linguine. It also makes a delicious spread for crostini, topped with a drizzle of olive oil and additional Parmesan.
For a fresh twist, garnish with extra parsley or lemon zest. Store any leftovers in an airtight container in the refrigerator for up to a week.
Enjoy Your Savory Creation
With its rich flavor and versatile use, this anchovy and walnut pesto is a wonderful addition to your culinary repertoire. Experiment with different toppings and pasta shapes to find your perfect pairing!