2 bunches of fresh Italian parsley (finely chopped)
1/4 cup extra virgin olive oil
1/4 cup of freshly grated parmigiano reggiano
Instructions
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.
Originally Submitted
6/22/2010
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