March 24, 2009

Walnut-Parmesan Pesto Sauce

1/2 cup olive oil
1 tablespoon lemon juice
2 cups fresh basil leaves
1 cup fresh parsley leaves
1/4 cup chopped walnuts
2 medium garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Pulse all ingredients in a blender until smooth, stopping to scrape down sides as needed. Stir into hot cooked pasta, or spoon over cream cheese and serve with crackers. Yield: 1 1/4 cups

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