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.
Servings: 1 cup
- 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 pieces, 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
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.
Adapted from "How to Cook Everything (Completely Revised 10th Anniversary Edition)," by Mark Bittman (Wiley, 2008).
Tested by Monica Bhide.
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