Another recipe lurking around my files has been Walnut Crema….a pesto made with walnuts and red onion instead of basil and Parmesan cheese. The pictures were lovely and it sounded so intriguing….and I am always looking for new offerings for my vegan son. I was pleased with the results. Some of the ways to use crema: as a substitute for mayo, on pasta, as a dip or spread akin to hummus or on your next pizza instead of tomato puree. Feeling adventuresome?
1 1/2 cup walnuts
1/2 cup + 1 tablespoon extra-virgin olive oil
1 small red onion
Fill a large pot with water; add 1 teaspoon salt. Bring to a boil.
Add walnuts to steam basket, if you have one…….or you can just put the walnuts directly into the water.
Place basket into boiling water and blanch for 10 minutes, or until walnuts are tender.
Remove basket and drain, reserving 1/4 cup cooking liquid. Blanching removes the bitterness of the walnuts.
Dice the red onion.
Heat one tablespoon olive oil in a saute pan. Add onion and a generous sprinkle of kosher salt. Saute until golden brown, approximately 7 minutes.
Combine the sauteed onion, walnuts and reserved cooking liquid into food processor.
Process until creamy.
With the processor running, stream in remaining olive oil.
It should resemble hummus. If it seems a bit thick, add a little water.
Let sit at room temperature, covered, for two hours.
Although not a vegan serving option, we spread it on whole grain bread, sprinkled with cheese AND
A taste sensation.