Parsley pesto with roasted walnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Packed italian parsley |
| ½ | cup | Fresh basil leaves |
| ¼ | cup | Toasted walnuts |
| 2 | tablespoons | Parmesan cheese |
| 1 | large | Clove garlic |
| ¾ | cup | Low-salt chicken broth |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Olive oil |
Directions
Combine parsley, basil, walnuts, paresan and garlic in a food processor.
Process until mixture is finely chopped. Add chicken broth and puree. With machine running, gradually add olive oil and process until mixture is smooth. Transfer to a large bowl. Season with salt and pepper. Makes enough for 1 pound (dry weight) of pasta. Top with e few toasted nuts.
(Mixture can be made about two hours in advance).