Cilantro & Parsley Pesto With Walnuts

Presented by Johnson & Wales University's DeKendra Jones

½ cup fresh basil

Sprigs of cilantro and parsley, about 5 of each

2 roasted garlic cloves

1 tbsp toasted walnuts

¼ cup parmesan cheese grated

½ cup olive oil

Juice and zest of ½ lime

Salt and pepper

Method of Preparation

  1. Roughly chop and place the herbs into a mortar and pestle and grind until a paste forms.
  2. Add the garlic with the herbs and grind incorporating evenly.
  3. Add the toasted walnuts into the mixture and grind.
  4. Transfer the mixture into a small mixing bowl.
  5. Add the lime juice, zest, and cheese and mix together with a wooden spoon.
  6. Slowly drizzle the olive oil into the bowl and whisk into the mixture incorporating the oil evenly.
  7. Salt and pepper to taste.
  • Toasting the walnuts: Toast in a dry sauté pan over medium heat until golden brown. Be careful not to burn.
  • Roasting the garlic: Cut the whole bulb in half, drizzle top with olive oil, sprinkle with salt and pepper, wrap in foil and place into a 400degree oven for 20-25 minutes.
  • A food processor can also be used in place of the mortar and pestle.