Black Walnut Pesto

[Guest guest]

Black Walnut Pesto

 

1 head elephant garlic

1 cup olive oil, plus about 2 tablespoons for basting

1/2 cup fresh basil leaves

1/4 cup fresh cilantro or parsley leaves

1 cup walnuts

1 cup pine nuts

1/2 cup black walnuts

1/4 cup dark-colored miso

1/4 cup lecithin granules

 

Preheat the oven to 375 degrees. In a covered, oiled casserole dish, bake the

garlic for 40 minutes, basting occasionally with the 2 tablespoons of olive oil.

Let cool and then peel.

Meanwhile, in a food processor or by hand, chop the basil and parsley. Add the

garlic and process or chop again. Add the nuts and process or chop until finely

chopped.

Add the miso, lecithin, and remaining cup of olive oil and process until well

mixed. Black Walnut Pesto will keep, tightly covered, in the refrigerator for up

to 3 weeks, covered with a thin layer of olive oil.

Serve it on pasta, as a dip, or as a spread for crackers or bread.

Makes 3 cups.