16 December 2009

Winter Parsley-and-Walnut Pesto

Had a bunch of leftover parsley, so decided – winter pesto!

  • 1 1/2 c. walnut halves 
  • 1 c. parsley leaves
  • 1 cu. freshly grated Parmesan cheese 
  • 3 garlic cloves, smashed
    1/2 c. extra-virgin olive oil
    Salt and freshly ground pepper
    2 tbs. butter, room temperature
  • water to mix pasta

1 lb. pasta of choice  


  1. Preheat oven to 350°
  2. Toast the walnuts in a pie plate for 7 minutes, or until golden; let cool. 
  3. Coarsely chop walnuts and transfer to a bowl
  4. In a food processor, pulse the walnuts, garlic and parsley until finely chopped 
  5. Add the grated Parmesan cheese and the olive oil and process to a coarse puree
  6. Season the pesto with salt and pepper. 
  7. Cook pasta 
  8. In large bowl, add butter and combine with pesto
  9. Off the heat, add the pasta to the pesto pesto and toss until combined
  10. Enjoy!

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