When my dad was visiting this spring he came loaded with walnuts, organic handpicked walnuts from my grandfather’s tree in the fields. The same tree under whose shadow I used to take naps as a little kid while my grandparents were working the land.
I remember how my hands would stain from trying to peel the shells of the nuts. It was a whole messy project, a greenish brown stain that was guaranteed to stay on the tips of my little fingers until spring. It was absolutely worth it all, as i write about it I can almost feel those oils in my hands and the futile attempt of working neatly.
As a child the best part was most definitely the thought of the butter egg noodles my grandma was going to make for us, the ones coated in crushed walnuts and poppy seeds with just the perfect touch of brown sugar, indulgence I still enjoy as a grown up.
When I’m not using the walnuts for the butter noodles I’m most likely using them for pesto sauce over mushroom ravioli or even just bruschetta for lunch.
If I have unexpected guests I’ll quickly slice up some heirloom tomatoes and drizzle them with the walnut pesto and a few pieces of burrata cheese.
It’s all about the simple things …
- 1 leaves bunch of basil – aprox 2 cups
- 1/2 c extra virgin olive oil
- 3/4 c walnuts lightly toasted and cooled
- 2 garlic coves -grated
- 1/3 c parmigiano reggianno cheese -grated
- the zest from 1 lemon
- one good squeeze of lemon juice
- sea salt to taste
- 8 oz mushroom ravioli – cooked according to the directions on the package
- 1 c precooked grilled chicken
- 1/2 c cherry tomatoes -halved
- parmigiano reggianno sahvings
- basil for garnish
- In the bowl of a food processor buzz up all the walnut pesto ingredients until smooth. Adjust seasonings to your taste and serve over ravioli and sprinkled with some grilled chicken and fresh tomatoes. It is wonderful serves as an appetizer on bruschetta or drizzle over a tomato caprese salad.