Parsley Pesto With Toasted Walnuts

• 2 cups Italian parsley, packed
• 12 cup fresh basil leaf, packed
• 14 cup toasted walnuts
• 2 tablespoons parmesan cheese, grated
• 1 garlic clove
• 34 cup low sodium chicken broth
• 14 cup olive oil
• 1 tablespoon olive oil

1. Combine parsley, basil, walnuts Parmesan cheese and garlic in processor.
2. Process until mixture is finely chopped.
3. Add chicken broth and puree.
4. With machine running, gradually add oil and process until mixture is smooth.
5. Transfer to large bowl.
6. Season with salt and pepper.
7. Note: this may be prepared 2 hours in advance.

italian parsley, fresh basil leaf, walnuts, parmesan cheese, garlic, chicken broth, olive oil, olive oil

Taken from www.food.com/recipe/parsley-pesto-with-toasted-walnuts-254340 (may not work)