Toasted Nut and Parsley Pesto

By norsegal8

Note that when adding any pesto to cooked pasta it is important to include three or four tablespoons of the cooked pasta water for proper consistency and even distribution. This pesto can be kept in the refrigerator for up to three days if covered with a sheet of plastic wrap or a thin film of oil.

Ingredients

• 3 medium cloves garlic, unpeeled
• 1 cup pecans (walnuts, whole blanched almonds, skinned hazlenuts, unsalted pistachios, or pine nuts, or any combination thereof)
• 1/4 cup fresh parsley leaves (packed), washed and dried thoroughly
• 7 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• Salt and ground black pepper

Preparation

Step 1

1. Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard skins.

2. Toast nuts in medium dry skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes.

3. In workbowl of food processor fitted with steel blade, process garlic, nuts, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.