1/2 c. packed fresh basil leaves
1/2 c. walnut halves
2 c. tightly packed Italian parsley
2 tbsp. grated Parmesan
1 clove garlic, chopped
3/4 c. chicken broth
1/4 c. extra virgin olive oil
1 lb. dry linguine

Toast walnuts in skillet. Put on pasta water to boil. Process walnuts, parsley, basil leaves, cheese and garlic in food processor until finely chopped. Add chicken broth and puree.

With processor running, add olive oil in thin, steady stream until smooth. Before draining pasta, ladle out 1/3 cup of pasta water. Drain pasta, toss with pesto, pasta water. Add toasted walnuts and serve.