Black Walnut Pesto
1 large 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 F.
• In a covered, oiled casserole dish, bake the garlic for 40 minutes.
• Baste 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.
Yield: 3 cups
Tags: black walnuts, pesto
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