Walnut Pesto

• 2 cups walnut pieces
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 300F.
2. Distribute the walnuts on a sheet pan and toast in the oven until they are fragrant.
3. Transfer the walnuts to a blender or food processor and roughly chop.
4. Slowly add the oil and continue to process until you have a just spreadable but not too smooth pesto.
5. (Keep in mind that the walnuts release their own oils, so be patient if the paste seems too dry at first.)
6. Season with salt and pepper.
7. Use immediately or store in the refrigerator for up to 1 week.

walnut pieces, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/walnut-pesto-377054 (may not work)