Chef Michael Tuohy’s Walnut Pesto

  • Yield servings


1-3/4 cup toasted walnuts, ground
1 tablespoon Shallots, minced
1 tablespoon Smooth Dijon mustard
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil and walnut oil (50/50)
1/2 cup grated Fiscallini cheddar
2 tablespoons fresh sage, chopped
-- Kosher salt to taste
-- Freshly ground black pepper to taste


  1. In a mortar & pestle, place ground walnuts, Dijon, red wine vinegar, shallots, a pinch of salt and black pepper, cheese.
  2. Start to slowly pour in the oil mixture while pounding with the pestle.  A thick paste should develop that resembles a traditional pesto.
  3. Add chopped sage, and adjust seasoning to taste.




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