Toasted Nut and Parsley Pesto

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Appears in Cook's Illustrated January/February 2001

When fresh basil is out of season, use arugula, nuts, mushrooms, or even roasted peppers to make a quick, full-flavored pesto.

SERVES 4 to 6 (Makes 1 1/2 cups, enough for 1 lb of pasta)

TIME 20 minutes

WHY THIS RECIPE WORKS

For a pesto recipe that could be prepared in colder months when basil is hard to come by, we turned to arugula, parsley, or thyme in place of basil and added flavor with nuts, mushrooms, and roasted red peppers.

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