Tuesday, May 11, 2010

Walnut Pesto

I think Pesto in itself is a beautiful condiment. I love the bright green color, and how versatile it is. You can stir it into freshly cooked pasta or add it to a marinade. It is also delicious brushed on bread before grilling it. Another one of my favorite applications is to add it to some mayonnaise before spreading it on a sandwich. 

The classic pesto is usually made with basil and pine nuts, but there are very many variations out there that are equally as good. Besides the green version there is also a red pesto that gets the color from sun dried tomatoes. This time however, I went with a walnut pesto that gets its beautiful color from fresh parsley. Additionally toasted walnuts, a really good quality olive oil, and freshly grated parmigiano-reggiano (don't use the cheap kind in the green can) round out this great dish.

A food processor makes preparation a snap when it comes to pesto, but a blender or marble mortar will work as well. Prepared, the pesto will last in the refrigerator for about a week. Homemade pesto is quick and easy to make and I promise you it will be so much better than any store bought version. 

Walnut Pesto

3 cloves garlic
1 cup, walnuts, toasted
2 bunches fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano--reggiano

With the motor running, drop the garlic into a food processor to chop it. Add the walnuts and pulse until coarsely chopped, then add the parsley and process until the nuts are finely chopped; do not pulse to a paste. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmigiano.

Adapted from: Food Network Magazine

1 comment:

  1. I love parsley so I'm definitely going to make this. That pasta looks delicious.


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