Makes 1 1/4 cups
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
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.
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