Viewing post #437966 by arejay59
|Donated by Stormyla From MAM
Here's a pesto recipe that I love using Parsley and Walnuts instead of basile and pinenuts.
I eat this on sliced crusty bread, but more often use it to top broiled fish and chicken breasts. When I use it that way, I layer lengthwise cut slices of Roma Tomatoes across the chicken or fish and then top the tomatoes with the pesto. To keep the chicken or fish from drying out, I've also sprinkled white wine, a bit of oil and some more lemon juice across them before adding the tomatoes.
I've also cut cherry tomatoes in half and put them on Scallops and added a dollup of the pesto. You could also use it over pasta. When I have, I've added diced warmed tomatoes to the pasta. This would also be a great topping for some steamed broccoli or cauliflower.
6 cups of very tightly packed raw flat leafed Italian Parsley leaves
2 cups of toasted chopped walnuts
1 cup of either grated Pecorino or Locatelli cheese
6 cloves of chopped peeled fresh garlic
1 & a half cups of Walnut, Grapeseed or Cold Pressed Extra Virgin Olive Oil*
2 zests of 2 fresh lemons
2 juice of 2 fresh lemons
2 TBSP of Bottled or fresh lemon juice
1/2 tsp of Kosher Salt
--- freshly ground black pepper to taste
--- a few red pepper flakes
Pound or chop the walnuts and toast them in oven @ 350 until lightly browned on all sides (about 15 to 20 mins). Let cool.
Mix all of the solid ingredients together in a medium sized mixing bowl. Add your seasonings and stir. Spoon these ingredients into your food processor. Break the ingredients into two separate batches if necessary.
Mix the lemon Juice and zest together and pour into the food processor. A small amount at a time, pour your oil into the processor and pulse until absorbed. Keep repeating this until all oil is absorbed and ingredients are thoroughly chopped.
Yield is approximately 1 pint.
Pour into plastic containers or glass jars and refrigerate, if not being used immediately. This is better made a day ahead of serving to allow the flavors to permeate throughout. This will keep in the fridge for about a month, as long as you use clean utensils when dipping into the pesto. This can be frozen in ice cube trays and then bagged and stored in the freezer.
* Note if you use Olive oil and plan to serve this as a dip or spread, it must first be brought down to room temperature as the olive oil will solidify when chilled. My preference is to use Walnut Oil, or Grapeseed Oil as I mostly cook with this pesto. The Walnut oil enhances the flavor of the walnuts in the pesto. Both Walnut Oil and Grapeseed oil have higher flash points than olive oil and are less likely to convert to transfats when cooked.