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Walnut Pesto

Yield MAKES ABOUT 1 1/4 CUPS
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.

Ingredients

  • 1 1/2 cups walnut halves (6 ounces)
  • 2 garlic cloves, finely chopped
  • Crushed red pepper
  • Kosher salt
  • 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

  1. 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.

  2. 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.

  3. Notes: If you don't have a mortar, make the pesto in a food processor, quickly pulsing the ingredients.