Walnut Pesto

• 1 1/2 cups walnut halves (6 ounces)
• 2 garlic cloves, finely chopped
• Crushed red pepper
• Kosher salt
• 1/4 cup minced flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350.
2. Spread the walnuts on a rimmed baking sheet and toast for 12 minutes, or until golden.
3. Cool the walnuts and finely chop.
4. In a mortar, mash the garlic with a pinch each of crushed red pepper and salt until a paste forms.
5. Add the walnuts and parsley and pound to a coarse paste.
6. Slowly add the olive oil, pounding and stirring until blended.
7. Stir in the Parmesan and season with salt.

walnut halves, garlic, red pepper, kosher salt, flatleaf parsley, extravirgin olive oil, parmesan cheese

Taken from www.foodandwine.com/recipes/walnut-pesto (may not work)