Walnut-Parsley Pesto

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Fine Cooking

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Ingredients

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 cups loosely packed, coarsely chopped fresh flat-leaf parsley (from 1 or 2 bunches)

1 cup coarsely chopped walnuts, toasted and cooled

2 tsp. fresh lemon juice; more to taste

1 cup thinly sliced scallions (white and green parts from about 6 medium scallions)

3/4 cup freshly grated Parmigiano Reggiano

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