Parsley and Walnut Pesto

Pair with rich fish like salmon or trout (good sources of healthful omega-3 fatty acids), white-meat poultry (low in saturated fat), or pasta. You can also stir a bit into minestrone or steamed rice. Hearty walnuts add polyunsaturated omega-3 fatty acids, while olive oil is a good source of monounsaturated fats. Since a little of this zesty spread goes a long way, you may want to freeze leftover pesto in ice cube trays overnight and then transfer to a zip-top plastic bag. The bright flavor should last for up to three months.

Yield:

12 servings (serving size: 1 tablespoon)

Ingredients

1. 3 cups fresh flat-leaf parsley leaves (about 2 1/2 ounces)
2. 1/2 cup chopped walnuts, toasted
3. 3 tablespoons olive oil
4. 1 tablespoon fresh lemon juice
5. 1/2 teaspoon salt
6. 1/2 teaspoon freshly ground black pepper
7. 3 garlic cloves, chopped

Directions

1. Combine all ingredients in a food processor; process until smooth.

Notes