“Pistou is the French equivalent to pesto”. This version features walnuts and parsley instead of basil and pine nuts. It comes from Naomi Pomeroy.
To make the garlic paste roughly chop 2 peeled garlic cloves and sprinkle ¼ tsp of kosher salt on top. Run the flat side of the knife back and forth over the garlic, applying pressure with your hand to massage the salt into the garlic and make a fine paste.
- ½ cup walnut halves
- ½ cup extra-virgin olive oil
- ½ cup chopped flat-leaf parsley leaves
- ¼ cup finely grated Parmesan
- 1 teaspoon garlic paste (see notes)
Preheat oven to 325°F. Spread the walnuts on a small baking sheet and toast for 3 to 5 minutes, until lightly fragrant but not overly toasted. Set aside to cool, about 10 minutes.
Place the oil in a small bowl and add the parsley immediately upon chopping to prevent browning.
In a food processor, pulse the walnuts 3 to 4 times to break them into small pieces. Add the cheese and garlic paste and pulse another 5 to 10 times. Combine the nut mixture and the parsley with its oil in a bowl and stir to mix. Taste and adjust the seasoning.