Parsley Pesto

MAKES ABOUT 1 CUP • TOTAL TIME: 15 MINUTES

INGREDIENTS:

1 cup walnuts

4 cloves garlic, coarsely chopped

Leaves from 1 large bunch fresh parsley, coarsely chopped

5 scallions, light green and dark green parts only, coarsely chopped

½ cup freshly grated Parmesan cheese

½ teaspoon kosher salt

¼ teaspoon red pepper flakes

Coarsely ground black pepper

½ cup olive oil

DIRECTIONS:

• In a small, dry skillet, toast the walnuts over medium-low heat for 3 to 5 minutes, or until fragrant. Keep a close eye on them so they do not burn. Transfer to a clean dish to cool.
• In the bowl of a food processor, combine the garlic, toasted walnuts, parsley, scallions, Parmesan, salt, red pepper flakes, and black pepper and pulse until coarsely chopped.
• With the food processor running, slowly drizzle in the olive oil in a thin, steady stream. Halfway through, stop and scrape down the sides of the bowl. Taste and season with more salt, if desired, and process until smooth. If stored in an airtight container with a thin layer of olive oil on top (adding more after each use) in the refrigerator, it will keep for 2 to 3 months.

SIMPLY SCRATCH TIP

These pesto recipes can easily be doubled and then frozen for later.

To store in the fridge: Pour pesto into an airtight container before covering with a thin layer of olive oil. The oil will help insulate the pesto, preventing oxidation and keeping it fresh for a longer period of time, 2 to 3 months and possibly longer.

To freeze: Spoon about 2 tablespoons of pesto into each slot in an ice cube tray. Cover with a thin layer of olive oil and freeze for 2 to 3 hours or overnight. Pop the pesto cubes out of the tray and place into a freezer-safe resealable bag. Store the pesto cubes for up to 3 months in the freezer.