This black walnut pesto serves an optional garnish to the buttermilk cornbread soup. With only three ingredients, it’s simple to whip up.
Ingredients
- 6 tablespoons black walnut pieces
- 4 teaspoons apple cider
- Salt
Instructions
In a small, heavy skillet on medium heat, toast black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes.
Put toasted walnuts in a blender with the cider and a large pinch of salt. Pulse until a loose, grainy paste is formed. Remove from the blender and set aside until you serve the soup.
