Linguine with Parsley Pesto and Toasted Walnuts from Lighter, Quicker, Better: Cooking for the Way W
We’ve substituted chicken broth for some of the olive oil traditionally (and copiously) used in making pesto. This is a parsley and walnut variation on the Genovese original, which is made with...
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Ingredients
- ½ cup (packed) basil leaves
- 2 cups (packed) flat-leaf parsley
- 5 tablespoons extra virgin olive oil
- Salt
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 garlic clove, chopped
- ¾ cup Chicken Broth or reduced-sodium canned broth, fat skimmed
- ¼ cup plus 2 tablespoons broken walnuts, toasted until fragrant
- Freshly grated Parmigiano-Reggiano, for serving (optional)
- 1 pound linguine or spaghetti
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