Food Recipes Sauces, Condiments and Preserves Pesto Sauce Walnut Pesto Be the first to rate & review! Toss this pesto with pasta or roasted vegetables, spread it on thickly sliced tomatoes and broil, or stuff it under the skin of a chicken before roasting. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 14, 2016 Rate Print Share Photo: © Carol Han Yield: Makes about 1 1/4 cups Ingredients 1 1/2 cups walnut halves (6 ounces) 2 garlic cloves, finely chopped Crushed red pepper Kosher salt 1/4 cup minced flat-leaf parsley 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese Directions Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 12 minutes, or until golden. Cool the walnuts and finely chop. In a mortar, mash the garlic with a pinch each of crushed red pepper and salt until a paste forms. Add the walnuts and parsley and pound to a coarse paste. Slowly add the olive oil, pounding and stirring until blended. Stir in the Parmesan and season with salt. Notes If you don't have a mortar, make the pesto in a food processor, quickly pulsing the ingredients. Originally appeared: November 2000 Rate It Print