W A L N U T P E S T O

This pesto is also delicious tossed with hot pasta.

 ½ cup walnuts, toasted

 ⅓ cup extra virgin olive oil, or as needed
 3 tablespoons fresh flat-leaf parsley leaves
 1 large garlic clove, coarsely chopped
 ¼ cup finely grated Parmigiano-Reggiano
 Kosher salt
 Freshly ground black pepper

Put the nuts, olive oil, parsley, garlic, and Parmigiano

in the bowl of a
food processor, season with salt and a few grinds of
pepper, and pulse
until a coarse, slightly chunky mixture is formed,
adding a little more
oil or a few drops of water if it seems too thick.
The pesto can be refrigerated in an airtight container
for up to 24
hours, but no longer, or the garlic will become
overpowering