Walnut Pesto

Name: Walnut Pesto
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

7 ingredients

3 steps

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.