Parsley Pesto With Toasted Walnuts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Packed Italian parsley leaves,
1/2 cup: Packed fresh basil leaves,
1/4 cup: Toasted walnuts,
2 tbsp: Grated Parmesan cheese,
1: Garlic clove,
3/4 cup: Low-salt chicken broth,
1/4 cup: Plus 1 tablespoon olive oil,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp