Pesto Di Panna Nocci

• 7 ounces walnuts toasted
• 2 ounces pine nuts
• 2 cloves garlic
• 4 basil leaves
• 2 tablespoons panko
• 8 ounces whole milk though you may need a little more
• 3 tablespoons olive oil
• kosher salt
• black pepper

1. Lay your walnuts out on a baking sheet and toast in the oven at 350 degrees for about 6-8 minutes; until fragrant.
2. Allow them to cool before placing them in the food processor (normally I am an advocate for hand chopping pesto with a mezzaluna to create a more complex texture, but with the addition of the milk, this will just be to wet, so a food processor it is.)
3. Gently pulse the walnuts until they are broken into small pieces but not ground up yet. (you are trying to achieve the size of a pine nut)
4. Now add the pine Nuts, Garlic cloves, Basil Leaves, and Bread Crumbs.
5. Pulse this until it is nice and uniform in size.
6. Begin pouring the milk into the feeder tube, while pulsing the food processor.
7. Until the pesto has the consistency of partially beaten heavy cream. (or the thickness of a runny egg yolk)
8. Pour into a bowl and hit it with the olive oil, stirring it in, to combine.
9. Boil up some Parmigiano-Reggiano stuffed tortellini.
10. Chiffonade some Basil.
11. Place the tortellini in a bowl.

walnuts, nuts, garlic, basil, milk, olive oil, kosher salt, black pepper

Taken from www.yummly.com/recipe/Pesto-Di-Panna-Nocci-1666769 (may not work)