Walnut Pesto

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.

Walnut Pesto
Photo: © Carol Han
Makes about 1 1/4 cups


  • 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


  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.

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