Here's an autumnal twist on pesto—with walnuts standing in for pine nuts and with a mix of herbs in place of summery basil. It's great on pasta or chicken.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
3 garlic cloves, peeled
1 cup chopped toasted walnuts
1 cup (packed) fresh Italian parsley leaves
1/2 cup walnut oil
2 tablespoons coarsely chopped fresh chives
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh mint
2 1/2 teaspoons finely grated lemon peel
1/2 cup freshly grated Parmesan cheese
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.
