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Tossed with pasta or spooned onto crostini, the pesto is a wonderful use of a glut of fresh parsley.

Parsley-Walnut Pesto
Tossed with pasta or spooned onto crostini, the pesto is a wonderful use of a glut of fresh parsley.
Yield: makes about 1 cup

Ingredients

  • 1 cup parley leaves, packed
  • 2 tbsp. walnuts, lightly toasted
  • 1 clove garlic
  • 14 cup olive oil

Instructions

  1. 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.

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