Walnut-parsley pesto from The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts by Michele Scicolone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on December 04, 2016

    Delicious! I tripled the recipe and froze a few small batches. I served this with seared halibut steaks drizzled with lemon oil. Of course, it's also an easy supper tossed in linguini and a bit of pasta water and parmagianno.

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