Walnut Parsley Pesto

Walnut Parsley Pesto
Walnut Parsley Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 cup walnut halves, lightly toasted

  • 1 cup flat leaf parsley, lightly packed

  • ¼ cup capers, rinsed and drained

  • 2 garlic cloves, peeled and minced

  • 1 tsp lemon zest, finely grated

  • 1 cup olive oil

  • 1/3 cup Romano or pecorino cheese, finely grated

  • salt and freshly ground black pepper

Directions

Place walnuts in a food processor bowl fitted with a metal blade. Pulse on and off in bursts until coarsely ground. Add parsley, capers and garlic and whirl to blend. Scrape down sides of bowl with a spatula. With a motor running, gradually add olive oil in a steady stream until blended. Add cheese and salt and pepper to taste. If not serving right away, transfer to a container with a tight-fitting lid. Cover surface with a thin layer of olive oil and store tightly sealed for up to a week.

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