https://foodland.iga.com/Recipes/Detail/4004/Green_Olive_and_Walnut_Pesto
Yield: Makes six servings
| 1/2 | cup | walnut (or pecan) pieces | |
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| 1 | cup | pitted green olives (if stuffed, remove pimentos) | |
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| 1/2 | cup | parsley, tough stems removed | |
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| 6 | scallions, cut into 2-inch pieces | ||
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| 3 | tablespoons | fresh lemon juice, or to taste | |
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| 1/4 | teaspoon | crushed hot red pepper flakes | |
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| 1/4 | cup | olive oil | |
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| 1/2 | cup | Parmesan cheese | |
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Yield: Makes six servings
Approximate Nutrient Content per serving:
| Calories: | 207 | |
| Calories From Fat: | 180 | |
| Total Fat: | 20g | |
| Cholesterol: | 5g | |
| Sodium: | 716mg | |
| Total Carbohydrates: | 3g | |
| Protein: | 6g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Preheat oven to 325 degrees. Spread the walnuts in a shallow baking dish. Toast in the oven, shaking once or twice, until the nuts are lightly browned and fragrant, 5 to 7 minutes. Transfer to a plate and let cool. In a food processor, combine the olives, toasted walnuts, parsley, scallions, lemon juice and pepper flakes. Pulse, scraping the sides of the bowl occasionally, until the mixture is finely chopped. With the machine on, slowly pour the olive oil through the feed tube until incorporated. Toss in Parmesan cheese and pulse a few times. Serve the pesto at room temperature with pasta, crostini, bread sticks or crackers.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/4004/Green_Olive_and_Walnut_Pesto
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