Chef Matt Yohalem, chef/owner of Il Piatto Italian Farmhouse Kitchen, has been a leader in the farm-to-restaurant movement in Santa Fe. Learn about Matt’s commitment to local food here. This recipe is from a brief pesto series on the Il Piatto website.
Most people think of pesto as a green parmesan-basil puree, usually served with pasta. Pesto actually gets its name from that which can be prepared with a mortar & pestle. If it can be squashed or even pureed (using the pulse to get the full effect) it can be called a pesto. Examples include:
- Pistachio & Arugula Pesto
- Sun-dried Tomato Pesto
- Walnut, Cranberry, Vinegar, Orange Zest, Garlic & Olive Oil Pesto
- Apple Cider, Cinnamon, Hot Pepper & Truffle Oil Pesto (for game)
Pesto is perhaps the most versatile of sauce concepts. Generally, pestos are served at room temperature. As a matter of methodology, generally a small amount of the drier ingredients are started in a cuisinart as oil is added. This is followed by more dry ingredients. Pulsing produces a more authentic (mortar & pestle) texture.
Walnut & Apple Pesto is definitely not familiar to a lot of people, but it really is a delightful treat. Try it over roasted and grilled meats. A nice thick pork chop is a good place to start.
Matt Yohalem’s Walnut & Apple Pesto
Ingredients:
- 1 apple, peeled and diced, and add squeeze of lemon
- 1 tsp. chopped (small dice) raisins
- 1 onion, diced
- 1 tsp. garlic, chopped
- 1/2 cup apple cider vinegar
- 1 tbsp. parsley, chopped
- 1/2 tsp. honey
- 1 pinch crushed red pepper
- Salt and peppermill
- 1 tsp. chiffonade basil
- Zest and juice of 1 orange
- 1 cup extra virgin olive oil
- 1/2 cup toasted chopped walnuts
- 1 tbsp. shaved parmesan
Preparation
- Place all ingredients in small sauce pot. Bring to boil. Remove from heat. Add parmesan. Serve.