Green Olive and Walnut Pesto

Yield: Makes six servings

Ingredients

1/2	cup	walnut (or pecan) pieces

1	cup	pitted green olives (if stuffed, remove pimentos)

1/2	cup	parsley, tough stems removed

6		scallions, cut into 2-inch pieces

3	tablespoons	fresh lemon juice, or to taste

1/4	teaspoon	crushed hot red pepper flakes

1/4	cup	olive oil

1/2	cup	Parmesan cheese

Nutrition Facts

Yield: Makes six servings

Approximate Nutrient Content per serving:

Calories:	207
Calories From Fat:	180
Total Fat:	20g
Cholesterol:	5g
Sodium:	716mg
Total Carbohydrates:	3g
Protein:	6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 325 degrees. Spread the walnuts in a shallow baking dish. Toast in the oven, shaking once or twice, until the nuts are lightly browned and fragrant, 5 to 7 minutes. Transfer to a plate and let cool. In a food processor, combine the olives, toasted walnuts, parsley, scallions, lemon juice and pepper flakes. Pulse, scraping the sides of the bowl occasionally, until the mixture is finely chopped. With the machine on, slowly pour the olive oil through the feed tube until incorporated. Toss in Parmesan cheese and pulse a few times. Serve the pesto at room temperature with pasta, crostini, bread sticks or crackers.

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