Linguine with Parsley Pesto and Toasted Walnuts

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

We’ve substituted chicken broth for some of the olive oil traditionally (and copiously) used in making pesto. This is a parsley and walnut variation on the Genovese original, which is made with fresh basil.

Ingredients

  • 2 cups (packed) flat-leaf parsley
  • ½ cup (packed) basil leaves
  • ¾ cup

Method

  1. Bring a large pot of water to a boil.
  2. Combine the parsley, basil, broth, ¼ cup of the toasted walnuts, Parmigiano-Reggiano, and garlic in a blender or food processor. Puree until smooth. With the motor running, add the olive oil in a slow steady stream. If made in adva