Walnut-Herb Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup walnut oil
- 2 tablespoons coarsely chopped fresh dill
- Carbohydrate 2 g(1%)
- Cholesterol 3 mg(1%)
- Fat 17 g(26%)
- Fiber 1 g(4%)
- Protein 3 g(7%)
- Saturated Fat 2 g(11%)
- Sodium 69 mg(3%)
- Calories 166
Preparation With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.
Preparation With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.
