Walnut Parsley Pesto

By á-2421

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

Preparation

Step 1

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.