Parsley Pesto With Roasted Walnuts Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Packed italian parsley,
1 large: Clove garlic,
1/2 cup: Fresh basil leaves,
3/4 cup: Low-salt chicken broth,
1/4 cup: Toasted walnuts,
1/4 cup: Olive oil,
2 tbsp: Parmesan cheese,
1 tbsp: Olive oil,
Directions:
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).
Source from luhu.jp
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).
Source from luhu.jp