Walnut Parsley Pesto Recipe

Ingredients

  • 1 cup shelled walnuts, about 3 1/2 ounces
  • 2 cups chopped parsley, about 1 bunch
  • 1/2 cup freshly grated Parmigiano-(Reggiano/ Grana Padano) or Pecorino Cheese
  •  2 or 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 cup olive oil

Directions

 
  • Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
  •  Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.
  • Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.
  • Use with pasta or as a spread on bread or toast.
Note:

Freezing : If you are planning on freezing this batch, leave the cheese out and add it when you are serving the pesto. It doesn’t  freeze very well and you might find the flavor a bit off.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s