Tossed with pasta or spooned onto crostini, the pesto is a wonderful use of a glut of fresh parsley.
- 1 cup parley leaves, packed
- 2 tbsp. walnuts, lightly toasted
- 1 clove garlic
- 1⁄4 cup olive oil
Put the parsley, walnuts, and garlic into a food processor and pulse until mixture is coarsely pureed, 15-20 seconds. While still pulsing, drizzle in the oil. Transfer pesto to a small bowl, cover with plastic, and refrigerate until ready to serve.