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Parsley Pesto With Toasted Walnuts 
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Can be prepared 2 hours ahead.
To cut back on fat, chicken broth has been substituted for some of the olive oil used in traditional pesto. Cook about a pound (dry weight) of either linguine or spaghetti to toss with the sauce, then garnish with a few tablespoons of toasted walnuts.
To cut back on fat, chicken broth has been substituted for some of the olive oil used in traditional pesto. Cook about a pound (dry weight) of either linguine or spaghetti to toss with the sauce, then garnish with a few tablespoons of toasted walnuts.
Ingredients
2 cups packed Italian parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup toasted walnuts
2 tablespoons grated Parmesan cheese
1 garlic clove
3/4 cup low-salt chicken broth
1/4 cup plus 1 tablespoon olive oil
1/2 cup packed fresh basil leaves
1/4 cup toasted walnuts
2 tablespoons grated Parmesan cheese
1 garlic clove
3/4 cup low-salt chicken broth
1/4 cup plus 1 tablespoon olive oil
Directions
- Combine parsley, basil, walnuts, Parmesan cheese and garlic in processor.
- Process until mixture is finely chopped.
- Add chicken broth and puree.
- With machine running, gradually add oil and process until mixture is smooth.
- Transfer to large bowl.
- Season with salt and pepper.
The Cook:
Carol Jancsi
Keywords: basil, parsley, sauce, walnuts
Category: Odds & Ends
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #582 was added on April 05, 2012 by deebeeeff and last updated on November 07, 2021.
Category: Odds & Ends
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #582 was added on April 05, 2012 by deebeeeff and last updated on November 07, 2021.
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