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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.



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