Parsley Pesto

(Serves 4-6)

2 C Flat leaf parsley

½ C Basil leaves

½ C Toasted walnuts

1-2 T Chopped garlic

½-¾ C EVOO

½ C Grated Parmesan Cheese

1 lb. Pasta

Kosher salt


1.  In a food processor, or using a mortar and pestle, blend parsley leaves, basil leaves, walnuts (or any nut you prefer), and garlic.

2.  Drizzle in EVOO.

3.  In another bowl, fold in Parmesan cheese.  Taste for salt and pepper.

4.  In a pot of heavily salted boiling water, cook pasta to desired texture.  Drain, reserving 1C of the pasta water.

5.  Thin pesto with 3-4 T pasta water, toss with pasta.  If it seems too thick, thin with a bit more pasta water.  Serve sprinkled with more cheese if desired.



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