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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toss this pesto with pasta or roasted vegetables, spread it on thickly sliced tomatoes and broil, or stuff it under the skin of a chicken before roasting. Ingredients:
1 1/2 cups walnut halves (6 ounces) |
2 garlic cloves, finely chopped |
crushed red pepper |
kosher salt |
1/4 cup minced flat-leaf parsley |
1/2 cup extra-virgin olive oil |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 12 minutes, or until golden. Cool the walnuts and finely chop.
2. In a mortar, mash the garlic with a pinch each of crushed red pepper and salt until a paste forms. Add the walnuts and parsley and pound to a coarse paste. Slowly add the olive oil, pounding and stirring until blended. Stir in the Parmesan and season with salt.
3. Notes: If you don't have a mortar, make the pesto in a food processor, quickly pulsing the ingredients.
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