Littleneck Clams with Cilantro and Black Walnut Pesto
SERVINGS
20 appetizers scale / convert
INGREDIENTS
3/4 cups olive oil
2 cups fresh cilantro leaves
1/2 cup black walnuts
8 cloves garlic
1/2 cup Parmesan cheese, freshly grated
1/2 cup Romano cheese, grated
1/2 tsp. Salt
1/4 tsp. freshly ground pepper
2 cups dry white wine
2 cloves garlic, chopped
1 shallot, chopped
40 littleneck clams; scrubbed
Chopped pimiento, for garnish
INSTRUCTIONS
Process first 8 ingredients in a blender or food processor until smooth; set pesto aside. Bring wine, chopped garlic, and shallot to a boil in a Dutch oven. Add clams, and cook 5 minutes or until clams open. Drain and cool. Remove clams from shells, reserving 40 half shells. Chill clams at least one hour. Stir pesto into clams; spoon 1 clam and pesto into each reserved shell.. Garnish, if desired.
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