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Pesto Walnuts for Salads
We came into a windfall (pun intended) of walnuts last fall at $1.00/lb in the shell. Figuring half the weight is shell, we wound up with maybe 30 lbs solid meat at $2.00/lb which is a pretty good deal around here.
Besides wishing I had bought more from this farmer, I am grateful I am done cracking them and have them safely stowed in our freezer. We will run out by mid-summer at the rate we are going through them in our walnut-flour baking craze allowed in GAPs.
RECIPE:
Pesto Walnuts for Salads
Soak nuts 24 hours as per Nourishing Traditions directions on crispy nuts. Dehydrate.
Toast some walnuts in low temp oven. Take out and put in bowl. Add olive oil and stir to coat. Add grated parmesan cheese, dried basil, and salt to taste and mix to combine.
Written by cassie
Cassie is proud grandparent to 7 perfect little people. She spends most of her time researching traditional gardening and cooking methods, and then applying them. Her wonderful husband, Dick, gets to partake of her creative dishes; some tastier than others, but always nourishing!
Filed under: Grain-Free, Recipes