This recipe is a fresh alternative to traditional pesto, especially in the cooler months, when basil is not as plentiful.
Makes about 1¼ cups
½ cup walnuts, lightly toasted
2cups loosely packed fresh parsley (about 1 small bunch)
¼cup grated Parmesan
¼ teaspoon kosher or sea salt
pinch freshly ground black pepper
½teaspoon lemon zest
1½teaspoons fresh lemon juice
½ to ¾cup extra virgin olive oil, divided
Nutritional information per serving (1 tablespoon): Calories 78 (82% from fat) • carb. 2g • pro. 1g • fat 8g • sat. fat 1g • chol. 1mg • sod. 46mg • calc. 23mg. • fiber 0g
Put the walnuts in the blender jar. Run on speeds 1 to 3 for about 10 to 15 seconds, or until finely chopped. With the unit running on speed 1. Carefully remove the measuring cup from the cover of the blender. Gradually add the garlic and parsley through the lid opening. Let run until roughly chopped, stopping to scrape down the sides of the jar as necessary. Add the Parmesan, salt, pepper and zest. Pulse 3 to 4 times to mix. Add the lemon juice and blend on speed 1. Remove the measuring cup and slowly pour ½ cup of the olive oil, using a liquid measuring cup, through the lid opening while the mixer is running. Scrape down as necessary and let run until desired consistency. Add remaining oil for thinner consistency. To store, transfer to a glass jar or bowl, tap to remove all air bubbles and even out the surface. Float a layer of olive oil on top; cover with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.