Toasted Nut & Parsley Pesto
2 cups loosely packed fresh flat-leaf parsley
1 cup walnuts or a combination of walnuts, almonds & pecans
3/4 cup freshly grated Parmigiano Reggiano
3-5 cloves of garlic
1/2 cup extra-virgin olive oil or walnut oil
2 tsp fresh lemon juice
kosher salt
pepper
1. With the peel on, lightly toast the garlic cloves, let cool and peel.
2. Toast the nuts until fragrant.
3. Combine parsley, nuts, garlic, cheese and 1 tsp salt in a food processor.
4. Turn on the processor and slowly add oil through the feed tube. Process mixture into a thick paste, but don't over process!
5. Add lemon juice, pasta water (about 1/4 cup). Season with salt and pepper to taste and pulse food processor a couple of times.
This pesto is delicious on pasta (I especially like it on spinach noodles), but is also tasty on crostini, as a seasoning for grilled shrimp, or combined with 1 cup of unsalted butter in a food processor to make a herb-nut compound butter.
2 cups loosely packed fresh flat-leaf parsley
1 cup walnuts or a combination of walnuts, almonds & pecans
3/4 cup freshly grated Parmigiano Reggiano
3-5 cloves of garlic
1/2 cup extra-virgin olive oil or walnut oil
2 tsp fresh lemon juice
kosher salt
pepper
1. With the peel on, lightly toast the garlic cloves, let cool and peel.
2. Toast the nuts until fragrant.
3. Combine parsley, nuts, garlic, cheese and 1 tsp salt in a food processor.
4. Turn on the processor and slowly add oil through the feed tube. Process mixture into a thick paste, but don't over process!
5. Add lemon juice, pasta water (about 1/4 cup). Season with salt and pepper to taste and pulse food processor a couple of times.
This pesto is delicious on pasta (I especially like it on spinach noodles), but is also tasty on crostini, as a seasoning for grilled shrimp, or combined with 1 cup of unsalted butter in a food processor to make a herb-nut compound butter.
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