Tuesday, March 6, 2012
Parsley-Walnut Pesto Over Angel Hair Pasta
This versatile Parsley-Walnut Pesto can be used in so many different ways.
Here, I simply mixed the pesto into some freshly cooked pasta...but potatoes, soups, eggs, grilled meats and seafood ALL come to mind...
So grab a loaf of bread, a bottle of wine and a friend...and enjoy!!!
Parsley-Walnut Pesto - Country Living
2 cups (tight-packed) flat-leaf parsley leaves
3/4 cup toasted or raw chopped walnuts
1/2 cup grated Parmesan cheese
2 cloves (large) garlic, crushed
1/2 teaspoon salt
1 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoon lemon zest
Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine.
TIP: Freeze the pesto: Divide pesto into preferred serving sizes and place in small resealable plastic bags or small plastic containers with airtight lids. Force excess air out of the container and freeze for up to 3 months. Pin It