Recipes Walnut Pesto Be the first to rate & review! 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. By Grace Parisi Updated on December 14, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Carol Han Yield: Makes about 1 1/4 cups 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 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. 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. Notes If you don't have a mortar, make the pesto in a food processor, quickly pulsing the ingredients. Rate it Print