Pesto Di Noci...and a few more NYE shots

One of the appetizers we passed at the New Years Eve party was Pesto Di Noci. It is basically a walnut based pesto. Hannah & Bryan introduced me to Pesto Di Noci at Buvette. It is one of their favorite dishes, so I was not surprised they decided to make it for our NYE celebration. After doing some research, I learned that Pesto Di Noci is not just served tartine style, but also as a pesto sauce with a pasta. The experts suggest flat long pastas like a tagliatelle. For our party, Chef Bryan chopped up a pesto that we spread over small toasts.  It is super easy to make and tastes luxurious. 

These are all the ingredients you need to make Pesto Di Noci - walnuts, sun-dried tomatoes, parmesan cheese, thyme, garlic, and olive oil. 

You basically just chop everything up and then throw it in a food processor.

(YUMMY CHEEEEEEEESE!)

You're going to use a lot of olive oil...

And then....

The texture should be smooth and the walnuts should be well chopped. The recipe makes a ton and it lasts up to 5 days refrigerated.

Here is a recipe I found from Chef Jody Williams for ingredient proportions. 

- 1/4 cup sun-dried tomatoes

- 3 cups coarsely chopped walnuts

- 2 cups coarsely chopped Parmesan cheese

- 8 springs fresh thyme, leaves only, coarsely chopped

- 1 clove garlic

- 1/2 cup extra-virgin olive oil (probably going to use more)

Step 1: Soak sun-dried tomatoes in warm water for about 30 minutes

Step 2: Chop all ingredients and place into food processor. Drizzle in olive oil while processor is chopping. Texture should be like coarse sand when done. 

(Chef Bryan and I shaking it on the dance floor)

And just a few more shots from the party because it's my blog and I'll post what I want to...plus my friends are gorgeous, wonderful and deserve to be celebrated!

XOXO

Bon Appetit!

d. eileen