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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's an autumnal twist on pestowith walnuts standing in for pine nuts and with a mix of herbs in place of summery basil. It's great on pasta or chicken. Ingredients:
3 garlic cloves, peeled |
1 cup chopped toasted walnuts |
1 cup (packed) fresh italian parsley leaves |
1/2 cup walnut oil |
2 tablespoons coarsely chopped fresh chives |
2 tablespoons coarsely chopped fresh dill |
2 tablespoons coarsely chopped fresh mint |
2 1/2 teaspoons finely grated lemon peel |
1/2 cup freshly grated parmesan cheese |
Directions:
1. With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.
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