Walnut Pesto

Walnut Pesto
from an old magazine clipping
 
¾ cup packed fresh basil leaves
¼ cup packed parsley sprigs
¼ cup walnut pieces
1 large clove garlic, coarsely chopped
3 tablespoons light olive oil
¼ teaspoon salt

1 lb bow tie or other pasta
¼ cup grated parmesan cheese
½ cup toasted walnut pieces
In the container of an electric blender or food processor, combine basil, parsley, untoasted walnut pieces, garlic, olive oil and salt. Blend or process until nearly smooth, turning on and off and scraping the sides of the container as needed.

Cook the pasta according to package directions. Drain.

Toss hot pasta with pesto sauce and Parmesan cheese. Top with toasted walnuts and more Parmesan cheese, if desired.

Or add shaved parmesan, toasted nuts, pitted olives, and sliced bell peppers to make a pasta salad that tastes great served warm or cold.

Serve and enjoy!

From here.