Walnut & Parsley Pesto � �A� Pesto, Not �The� Pesto

When someone hears the word pesto, they think of that delicious, but oh so common, basil, garlic, pine nut paste. While that particular pesto is amazing, I hope this walnut and parsley version serves as a reminder that �pesto� is not a recipe, but a technique.

First, grind some garlic and salt into a paste with a mortar and pestle. This releases the full fury of raw garlic�s real flavor. Fair warning: this is some strong medicine, and I mean that literally. To that we add some kind of nuts. Walnuts give you a gorgeous, buttery flavor and texture, and pair beautifully with the aromatic, bittersweet parsley.

Finish to taste with lemon juice and/or vinegar, and olive oil. Loosen with a little water if desired, and season generously with salt. That�s pretty much it. Feel free to add cheese, but I like to keep this as is. It has the flavor and mouthfeel of a rich butter spread, and I think the cheese would get in the way.

You shouldn�t need any cayenne pepper, since raw garlic prepared in this manner is surprisingly hot, but as usual, that�s up to you. I really hope you give this ancient raw sauce a try soon. Enjoy!

Makes about 1 cup:

4 cloves garlic, sliced

large pinch kosher salt, plus more to taste

1/2 cup chopped raw walnuts

1/2 cup chopped Italian parsley

juice from one lemon

2 tablespoons extra virgin olive oil

*to lighten, whisk in a few teaspoons of water