Parsley Pesto With Toasted Walnutspasta, sauces 2 cup packed italian parsley leaves 1/2 cup packed fresh basil leaves 1/4 cup toasted walnuts 2 tablespoon grated parmesan cheese 1 garlic clove 3/4 cup low-salt chicken broth 1/4 cup 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.) |
