Recipe information
Yield
Makes 1 1/2 cups Servings
Ingredients
3
garlic cloves, peeled
1
cup chopped toasted walnuts
1
cup (packed) fresh Italian parsley leaves
1
/2 cup walnut oil
2
tablespoons coarsely chopped fresh chives
2
tablespoons coarsely chopped fresh dill
2
tablespoons coarsely chopped fresh mint
2
1/2 teaspoons finely grated lemon peel
1
/2 cup freshly grated Parmesan cheese
Need to make a substitution?
Preparation
With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD Pesto can be made 4 hours ahead. Cover and refrigerate.