Yield: Yields about 2 cups.
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• Spread on a crostini and top with a grilled shrimp.
• Pulse one cup of the pesto with 1 cup unsalted butter to make an herb-walnut butter, which is great melted onto grilled meats or folded into mashed potatoes.
• Spread on sandwilches. I like it on toasted wheat bread with turkey and tomato.
• Serve with pasta, as in Fettuccine with Green Beans & Walnut-Parsley Pesto.
Great, easy recipe and smells amazing as you grind it all together. Don't skip toasting the walnuts, it makes a huge difference in the flavor. lastly, combine all the ingredients except the cheese and freeze it. When you are ready to use the pesto, add the cheese, (re)blend, add a bit more fresh lemon and season to taste. YUM! I can't wait to spread it on a white-fleshed fish, cover with panko and bake, I'm sure it will taste amazing!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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