Title: Parsley Pesto with Roasted Walnuts
Categories: Sauce Pasta
Yield: 1 Servings
| 2 | c | Packed italian parsley |
| 1/2 | c | Fresh basil leaves |
| 1/4 | c | Toasted walnuts |
| 2 | tb | Parmesan cheese |
| 1 | lg | Clove garlic |
| 3/4 | c | Low-salt chicken broth |
| 1/4 | c | Olive oil |
| 1 | tb | Olive oil |
Combine parsley, basil, walnuts, paresan and garlic in a food processor.
Process until mixture is finely chopped. Add chicken broth and puree. With
machine running, gradually add olive oil and process until mixture is
smooth. Transfer to a large bowl. Season with salt and pepper. Makes enough
for 1 pound (dry weight) of pasta. Top with e few toasted nuts. (Mixture
can be made about two hours in advance).