We have begun to discuss the uses of stale bread and the types of pesto, this unique recipe combines them both. It is a favorite and I make it with either a fresh wide pasta like paparadelle or the gnocchi I shared yesterday.
Combine in the food processor
2 slices stale bread (soak in water and squeeze water out before use)
2 tablespoons white wine
1 cup of toasted walnuts (toast 1.5 cups and hold the rest in reserve. To toast toss quickly over medium heat on the stove)
1 cup basil leaves
4 cloves of garlic
About 3/4 cup olive oil
1/2 cup grated Parmesan cheese
About 3/4 cup olive oil
Put it all in the food processor and slowly add the oil to make a thick paste or pesto. If too thick add a touch more wine or oil.
Put a little pesto in the mixing bowl, add a touch of pasta water to thin and warm slightly and toss the pasta in the pesto, plate and top with more walnuts, cheese and a little fresh parsley if you like.
So simple, to paraphrase Julia Child, Italian food is so easy it is hardly cooking at all.
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