Parsley Pesto

Makes 1 1/4 cups
Hands-on time: 5 minutes
Total preparation time: 5 minutes

This recipe has all the elements of traditional pesto with a couple of crucial substitutions – parsley instead of basil and walnuts instead of pine nuts. Still, it goes wherever a basil pesto would. Toss it with cooked spaghetti or linguine. Use it as a topping for roast chicken or for pizza, as a sauce for sauteed or grilled fish or as a filling for baked mushrooms.

3 cups packed rinsed and dried fresh flat-leaf parsley sprigs
1/2 cup walnut pieces
1 ounce Parmigiano-Reggiano cheese, coarsely grated (about 1/3 cup)
2 garlic cloves, sliced (about 2 teaspoons)
1/3 cup extra virgin olive oil
Kosher salt and freshly milled black pepper

Combine the parsley, walnuts, cheese, and garlic in a food processor fitted with the chopping blade. Process until finely chopped. With the processor running, gradually add the oil. Add salt and pepper to taste.

Cover and refrigerate until ready to serve.