Chef Michael Tuohy’s Walnut Pesto

  • Yield: servings


1-3/4cup toasted walnuts, ground
1tablespoon Shallots, minced
1tablespoon Smooth Dijon mustard
1/4cup red wine vinegar
3/4cup extra virgin olive oil and walnut oil (50/50)
1/2cup grated Fiscallini cheddar
2tablespoons fresh sage, chopped
-- Kosher salt to taste
-- Freshly ground black pepper to taste


  1. In a mortar & pestle, place ground walnuts, Dijon, red wine vinegar, shallots, a pinch of salt and black pepper, cheese.
  2. Start to slowly pour in the oil mixture while pounding with the pestle.  A thick paste should develop that resembles a traditional pesto.
  3. Add chopped sage, and adjust seasoning to taste.