I love this “winter” pesto that gets big flavor from roasted walnuts and a generous portion of Parmigiano Reggiano – not to mention garlic and a little lemon zest. I highly recommend following the directions exactly and starting with a 3-ounce chunk of Reggiano rather than cheese that has already been grated. The food processor blade has a lovely way of turning Parmigiano into tiny pebbles which add texture and fresh flavor to the final sauce. Also, be sure not to skip the step of roasting/toasting the walnuts first.*

I made this pesto to go with some fresh pasta from Beetlebung Farm (Fresh Pasta with Roasted Walnut Parsley Pesto). The twisted shape – casarecce – was perfect for grabbing the pesto, and the nutty flavor (from whole grain Emmer wheat) paired well with the pesto flavors. If you can find fresh pasta shapes, go for it. If not, pair this pesto with a whole-grain dried pasta shape like gemelli or cavatappi.

For a fun variation, add a batch of quick-roasted cherry or grape tomatoes to your final pasta dish. Of course you can also use the pesto on pizza, with fish or shrimp, or drizzled over grilled steak.

Makes 1 1/2 cups

• 3 ounces Parmigiano Reggiano, cut into small chunks
• 2/3 cup roasted walnuts*, about 2 ounces
• 2 cups (packed) parsley leaves (about 1 ½ ounces) from about 1 medium bunch parsley
• 2 large garlic cloves
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon extra virgin olive oil, more if desired

1. Put the chunks of Parmigiano in the bowl of a food processor fitted with the chopping blade. Pulse repeatedly until the cheese is the size of very small pebbles. (You should have about ¾ cup.)

2. Add the roasted walnuts, parsley leaves, garlic cloves, lemon zest, and salt and pulse repeatedly until the ingredients are well combined.

3. With the food processor running, drizzle in the ½ cup plus 1 tablespoon olive oil until well combined. Taste the pesto and add more salt if desired. If desired, add a little more oil as well. Pulse again to combine.

4. If not using right away, scrape into a glass container and store in the fridge, covered, with a piece of plastic laid against the surface of the pesto, for a few hours or up to 2 days. Bring to room temperature before using.

*To roast walnuts, heat an oven (or a toaster oven if it cooks evenly) to 350°F. Spread the nuts on a baking sheet and cook, rotating the pan (or stirring once) if necessary for even cooking, until the nuts are fragrant (you will smell them) and have turned a deep golden brown, about 7 to 9 minutes. (Begin checking after 5 or 6 minutes. Toaster ovens will cook more quickly.)