Walnut Cheddar Pesto

By Texaschef11

Ingredients

• 1 3/4 ups walnuts, toasted and chopped
• 1 tbsp finely chopped shallots
• 1 tbsp dijon mustard
• 1/4 cup red wine vinegar
• 3/4 cup extra virgin olive oil
• 1/2 cup grated sharp cheddar (or sub. Parmesan)
• 2 tbsp fresh sage
• salt and pepper, to taste

Preparation

Step 1

ombine all ingredients except for the olive oil in a large mortar and pestle or the bowl of a food processor. Pulse, or grind, to combine. Slowly add oil while pulverizing the nut mixture until pesto comes together into a thick, smooth paste.
Serve immediately with crostini, on meat or on pasta.
Pesto will keep for at least 2-3 weeks in an airtight container in the fridge