Winter Parsley Pesto....the name evokes such Christmasssiness, doesn't it? I call this my Winter Pesto because parsley is basically the only herb that thrives in my herb garden in the colder months. I decided to use walnuts instead of pine-nuts since they seem, well, kind of Christmassy to me : ) And that may be because Neapolitans eat a walnut sauced pasta on Christmas Eve. Ingredients
1 bunch parsley tops
1 garlic clove
1/4 -1/2 cup olive oil
1/2 cup Parmesan
1 handful walnuts
salt & pepper to taste Directions
Throw in the processor and process until smooth starting with 1/4 cup oil. If you want it smoother add more oil.
Mix in with a pound of very hot pasta and a bit of the pasta water to thin out a bit, toss well.