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Parsley Pesto With Toasted Walnuts
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Makes about 1 cup

Comments
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.

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

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.


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