- Yield 1/2 cups
- 1/2 cup California walnuts
- 1/2 cup parsley sprigs, lightly packed
- 1 medium lemon, zested
- 1/8 teaspoon minced or pressed garlic
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Preheat oven to 350°F. Finely chop walnuts to the size of rice grains, to make about 1/3 cup. Place on a dry baking sheet. Bake 5-7 minutes until lightly toasted, stirring once or twice. Cool. Rinse parsley and pat dry between sheets of paper towel. Finely chop to measure 1/4 cup. Place in a small bowl. Remove yellow part of lemon zest with a zester or fine grater. Add to parsley. Stir in cooled walnuts, garlic, salt and pepper.