Dregs - of - cabinet
walnut pesto — ready by the time your pasta has cooked: Toast
walnuts in pan; crush garlic and sage (fresh or dried)
in mortar + pestle; add
walnuts to crush, then stir
in olive oil, salt, and grated Parm to blend.
Muhammara is supposed to have a rather coarse texture from the
walnuts and bread crumbs;
in order to control that texture, I think it's better to pound the
walnuts, bread crumbs, and garlic
in the
mortar and mix them very quickly into the pepper puree.