This recipe comes from one of my favorite restaurants in New York City, Angelica's in the East Village. Leslie McEachern wrote a book back in 200 with Chef Peter Berley and in their book are some amazing recipes (I've made nearly every single one).
This is a great spread you can use on a tofu sandwich.
1 1/2 cups walnuts
2 cups firmly packed fresh basil leaves
2 cups firmly packed parsley
2 cloves garlic, halved lengthwise
3 tablespoons strained lemon juice
1/2 cup extra virgin olive oil
1 1/14 cup pure olive oil (I just use the extra virgin)
sea salt to taste
black pepper to taste
Toast walnuts in oven at 350 degrees to bring out their flavor. Then in a strainer rub off as much of the bitter walnut skin as you can. Let cool.
Wash your greens and spin dry.
Process the walnuts in a food processor until you have a coarse meal.
Add your greens, garlic and lemon juice and process until smooth. Then with the motor still running drizzle the oil in a steady stream. Season with salt and pepper and enjoy as a spread on your favorite sandwich or as a topping to a vegetable noodle or any noodle for that matter!
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