Ölmühle Solling Walnut Pesto. A mild, nutty organic pesto made from walnut kernels, cold-pressed walnut oil, and Parmigiano Reggiano, with a spicy hint of chili.

Ölmühle Solling Walnut Pesto is an organic pesto consisting of more than three-quarters walnuts: 39 percent walnut kernels and 38 percent walnut oil, plus 21 percent Parmigiano Reggiano, herbs, spices, and chili. Ölmühle Solling, based in Boffzen on the Weser river, packs it into 110g jars.

Walnut Pesto from Ölmühle Solling puts the walnut at the heart of the recipe in two ways. The kernels provide bite and body, while the oil carries the flavor throughout the entire jar. Thus, the nut supports the whole recipe, from the first bite to the finish. According to the manufacturer, the walnut oil used here is from their own cold pressing. Incidentally, walnut sauce for pasta has a long tradition in Liguria, where it is called salsa di noci. This pesto is not a copy of that, but rather its own unique recipe. It was developed by Werner Baensch, who founded the mill with his wife in 1996. The pesto is crafted in small batches.

Flavor

According to the manufacturer, the pesto has a mild, nutty flavor. The walnut is at the forefront, with its typical, slightly tart note. The Parmigiano Reggiano provides saltiness and a savory depth. Oregano, basil, rosemary, thyme, and marjoram give it a Mediterranean direction without overpowering the nut.

At the end, chili provides a spicy kick. A small amount of cane sugar rounds off the tartness of the walnuts; garlic is included as an extract and remains in the background. Those who generally find walnuts too bitter will likely not become friends with this pesto. Those who enjoy them, however, will find their flavor in concentrated form here.

Usage

For a serving of spaghetti, the manufacturer recommends one to two tablespoons. Stir the pesto into the hot pasta with a little bit of pasta water, and it will become nice and creamy. It is equally suitable for gnocchi that you have briefly tossed in butter and then mixed with the pesto.

According to the manufacturer, it is also delicious as a spread on bread and sandwiches, with mozzarella, on pizza, in salads and dressings, in risotto, and with roasted vegetables. Try a spoonful in a pumpkin risotto or on a baking sheet with Brussels sprouts and sweet potatoes. As a dressing, dilute it with a little vinegar and oil and drizzle it over lamb's lettuce with pear. On pizza, it goes well with goat cheese and figs.

Our tip: Slice mozzarella, spread the walnut pesto over it, and sprinkle a few roughly chopped walnuts on top. With fresh bread, this is an appetizer you can make in two minutes.

Origin

Walnut oil is one of the oils that Ölmühle Solling presses itself. This is done in Boffzen using small spindle presses, which the manufacturer states are cold-pressed at under 40 °C. The heat is generated solely by friction in the press. This oil accounts for 38 percent of the pesto and gives it its full nutty flavor.

The mill has been at its current location in Boffzen since 2008, and in 2018, a new building with production, warehouse, mill shop, and visitor center was inaugurated there. All ingredients in the pesto are from organic farming, monitored by the control body DE-ÖKO-039. The mill also collaborates with the Naturland association. According to their own information, they have raw materials like nuts tested for pesticides and plasticizers before processing.

For whom

This pesto is for nut lovers and anyone who prefers their pesto to have an autumnal rather than summery feel. A small bowl of it also makes a great addition to game dishes and cheese platters. It contains tree nuts (walnut) and milk (Parmigiano Reggiano). Store the jar in a cool, dark place. Once opened, it should be kept in the refrigerator and consumed within about a week, according to the manufacturer. The whole kernels are available as natural walnuts, and a red alternative is the cherry tomato pesto. You can find all products on our Ölmühle Solling page. This pesto is not suitable for those with a nut allergy.

A nutty organic pesto made from walnut kernels and the mill's own walnut oil – for spaghetti, gnocchi, and quick appetizers.

Image credit: Ölmühle Solling/Maike Wittreck