Toss this pesto with pasta or roasted vegetables, spread it on thickly sliced tomatoes and broil, or stuff it under the skin of a chicken before roasting.
1 1/2 cups walnut halves (6 ounces)
2 garlic cloves, finely chopped
Crushed red pepper
1/4 cup minced flat-leaf parsley
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
How to Make It
Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 12 minutes, or until golden. Cool the walnuts and finely chop.
In a mortar, mash the garlic with a pinch each of crushed red pepper and salt until a paste forms. Add the walnuts and parsley and pound to a coarse paste. Slowly add the olive oil, pounding and stirring until blended. Stir in the Parmesan and season with salt.
Notes: If you don't have a mortar, make the pesto in a food processor, quickly pulsing the ingredients.
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