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Walnut Pesto
© Carol Han

Walnut Pesto

  • SERVINGS: Makes about 1 1/4 cups

Toss this pesto with pasta or roasted vegetables, spread it on thickly sliced tomatoes and broil, or stuff it under the skin of a chicken before roasting.

Slideshow: Perfect Pesto


  1. 1 1/2 cups walnut halves (6 ounces)
  2. 2 garlic cloves, finely chopped
  3. Crushed red pepper
  4. Kosher salt
  5. 1/4 cup minced flat-leaf parsley
  6. 1/2 cup extra-virgin olive oil
  7. 1/2 cup freshly grated Parmesan cheese
  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.
If you don't have a mortar, make the pesto in a food processor, quickly pulsing the ingredients.