Put the parsley, walnuts, cheese, scallions, and 1 tsp. salt in a food processor. Turn on the machine and slowly pour the olive oil in through the feed tube. Process until the mixture comes together into a thick paste. With the machine running, add the lemon juice and 3 to 4 Tbs. water to thin the mixture to a thick, paste-like consistency. Adjust the seasoning with salt, pepper, and more lemon juice to taste.
• 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.
nutrition information (per serving):
per 1/4 cup, Calories
27, Fat Calories
240, Saturated Fat
7, Monounsaturated Fat
4, Polyunsaturated Fat
Photo: Scott Phillips