Parsley Pesto

The Washington Post, June 26, 2009

• • Course: Condiment
• • Features: Fast

Summary:

This is a great sauce for any broiled or grilled chicken or fish, as well as shiitake mushrooms or other mushrooms that have been browned in butter.

MAKE AHEAD: The pesto can be refrigerated in an airtight container for up to 1 week, or it can be frozen for up to 1 month.

Makes 1 cup

Ingredients:

• • 2 cups loosely packed flat-leaf parsley leaves, washed and dried
• • 1 large clove garlic, crushed
• • Zest and juice of 1 medium lemon
• • 1/4 cup walnut halves, lightly toasted in a dry skillet
• • Pinch salt, or more to taste
• • 1/4 teaspoon freshly ground black pepper
• • 3/4 cup extra-virgin olive oil

Directions:

Combine the parsley, garlic, lemon zest and juice, walnuts, salt, pepper and 1/4 cup of the oil in a food processor. Pulse a few times until the mixture is coarsely chopped. With the motor running, gradually add the remaining oil to form a creamy sauce. Stop the machine occasionally to scrape down the sides, if needed. Taste and adjust the salt as needed.

Recipe Source:

Adapted from “How to Cook Everything (Completely Revised 10th Anniversary Edition),” by Mark Bittman (Wiley, 2008).

97 calories, 11g fat, 2g saturated fat, n/a cholesterol, 14mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.