Jim Coleman Recipes

Walnut Pesto for an Itty Bitty Kitchen

For this recipe you will need:

• 1 cup walnuts, toasted
• 2 cloves garlic, peeled
• 1 handful fresh basil
• 1 handful fresh flat-leaf parsley
• 1 pnich dried chile flakes
• ⅓ cup extra virgin olive oil
• Juice of one lemon
• Salt and pepper to taste

Place the walnuts and herbs in the bowl of a food processor or mixer. Pulse until ingredients are crumbly.

Add the oil in a steady stream while the machine is running and then add the lemon juice. Taste and adjust seasonings. Keeps for several days in the refrigerator.