Title: Parsley Pesto with Toasted Walnuts
Categories: Sauce Pasta
Yield: 4 Servings
| 2 | c | Packed Italian parsley leaves |
| 1/2 | c | Packed fresh basil leaves |
| 1/4 | c | Toasted walnuts |
| 2 | tb | Grated Parmesan cheese |
| 1 | | Garlic clove |
| 3/4 | c | Low-salt chicken broth |
| 1/4 | c | Plus 1 tablespoon olive oil |
Combine parsley, basil, walnuts, Parmesan cheese and garlic in processor.
Process until mixture is finely chopped. Add chicken broth and puree. With
machine running, gradually add oil and process until mixture is smooth.
Transfer to large bowl. Season with salt and pepper. (Can be prepared 2
hours ahead.)