Yields 1 cup

Try this on Mushroom Ravioli (page 203) in the fall for a real taste treat.

½ cup walnuts

8 cloves garlic

1 bunch parsley, roughly chopped

¼ cup olive oil

Fresh-cracked black pepper, to taste

Kosher salt, to taste

• Chop the walnuts in a food processor or blender. Add the garlic and process to form a paste. Add the parsley; pulse into the walnut mixture.

• While the blender is running, drizzle in the oil until the mixture is smooth. Add pepper and salt to taste.

A New Twist on an Old Recipe

Most people are familiar with traditional pesto (see recipe on page 79), which is made with basil and pine nuts, but many prefer this variation with parsley and walnuts.