4 ounces toasted walnuts
2 garlic cloves, minced
3 ounces finely grated Parmesan cheese
4 ounces extra virgin olive oil
Chili flakes to taste
1 teaspoon Dijon mustard
1 cup olive oil
½ cup red wine vinegar
1 large egg yolk
¼ cup buttermilk
1 teaspoon fresh thyme
6 medium basil leaves
Salt and black pepper
1 pound shelled soybeans
1 vine-ripe tomato, cut into 1-inch cubes
1 ounce finely grated Parmesan cheese
Walnut Pesto|Buttermilk Dressing
- To make pesto, add walnuts, garlic, and cheese to a food processor. While running, drizzle in olive oil and process until uniform. Add salt and chili flakes to taste.
- Make dressing by adding all ingredients to a blender and blending until completely mixed. Season to taste.
- To assemble salads, mix soybeans and tomatoes with buttermilk dressing. Divide onto 4 plates, drizzle each with walnut pesto, and sprinkle remaining 1 ounce of cheese on top to finish.
- from Chef Daniel Lindley of Alleia, Chattanooga, TN