WALNUT BREAD SAUCE (PESTO)
To make a la minute!
Place 1 cup milk over 1 slice of day or two old artisan bread, crust removed; soak until milk is absorbed, about a minute. Squeeze out milk and add soaked bread to food processor.
Add 2 cups walnuts, very fresh, skin on or off, 1 clove garlic, sprout removed, 1 tablespoon parmesan cheese, pinch of salt and Flavors of Tuscany
Blend 2 minutes or until walnuts are crumbled and sauce is smooth.
Add 3-5 tablespoons EVOO and pasta water to make sauce thick and creamy
Salt if needed
To Serve: Spoon over pasta or ravioli; garnish with goat cheese and fresh herbs and serve immediately.
Chef Note: We also add about 1/3 cup Italian parsley leaves to the processor for flavor and color.