- 4 cloves garlic, sliced
- 1 large pinch kosher salt, plus more to taste
- 1/2 cup chopped raw walnuts
- 1/2 cup chopped Italian parsley
- Juice from one lemon
- 2 tablespoons extra virgin olive oil
- water, if needed
- Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
- Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.
06/07/2019
recipepes.com
walnut and parsley pesto, recipe
PT15M
PT1H
5
455 calories
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