Name: Walnut-Mint Pesto
Yield: 1 cup
Ingredients: 1 anchovy fillet packed in oil, drained; 1 garlic clove, chopped t; 1 1/2 cups fresh mint leaves; 1 cup flat-leaf parsley leaves with tender stems; 1 cup extra-virgin olive oil; 1/2 cup (loosely packed) finely grated Parmesan; 1/4 cup walnut halves, lightly toasted; Fine sea salt and freshly ground black pepper

By Soa Davies

December 9, 2012

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