This may not be a pasta sauce you’re familiar with, but it’s certainly something to welcome into your repertoire. Also makes a decadent topping for grilled chicken, or a dip for crostini.
3 1/2 cups (875 ml)
- 1/2 cup (125 ml) toasted pine nuts
- 2 cups (500 ml) toasted walnut halves
- one 1/2-inch (1 cm) slice Italian bread
- 1/2 cup (125 ml) whole milk
- 1/2 clove garlic
- 1/2 cup (125 ml) freshly grated Parmesan
- 3/4 cup (185 ml) extra-virgin olive oil
- 1 tsp (5 ml) fresh marjoram or oregano leaves
- Toast the pine nuts in a dry skillet over low heat, shaking the pan occasionally to avoid burning, about 8 minutes. Watch closely, as pine nuts have a high oil content and can burn quite easily. Cool completely. In a separate larger skillet, toast the walnuts using the same method, except over medium heat. Cool completely.
- In a small bowl, soak the bread in the milk for 5 to 10 minutes. Squeeze the excess milk from the bread, discarding the milk.
- Place the walnuts, pine nuts, and garlic, plus a little salt, in a food processor. Add the bread. Process until you have a thick paste.
- Transfer the mixture to a bowl. Using a wooden spoon, incorporate the Parmesan and olive oil. Lastly, add the marjoram (or oregano).