ROAD KAI

Toasted walnut & parsley pesto

I use a variation of this herbaceous pesto in so many dishes that I simply can’t remember when I first started using it. Use as a dip, toss through pasta, dollop into tacos or slather all over grilled fish. Most types of nuts and seeds will work wonderfully here.

MAKES ABOUT: 2 cups

1 cup raw walnuts
¾ cup extra virgin olive oil
6 anchovies, optional
2 large handfuls fresh parsley
2 Tbsp balsamic or apple cider vinegar
1 clove garlic

Dry toast the walnuts in