Yield: Yields about 2 cups.
• 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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.