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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

Toasted Nut and Parsley Pesto

Page 162

Cuisine: Italian | Course Type: Sauces/Gravies

(1 review)


Recipe Reviews

12th May 2020

Peckish Sister from Central, FL

Parsley, olive oil, pecans and garlic. I enjoyed toasting the garlic on top of my new gas range until it was brown and soft. Be careful as two of the cloves burst open with a splatter. Don't be over generous with the parsley and pecans as I was, as the amounts listed keep those ingredients from over powering. It was too bitter, but with a small amount of fresh lemon juice tasted rich and balanced. I used it to flavor the cooked acorn squash halves before adding other components. The rest of the parsley pesto we will have over angel hair and gluten-free ramen noodle pastas. Making this pesto was a fun way to help use up a surprise ingredient of parsley in our Fruit/Vegetable box, and also give a different flavor to winter squash.

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