1 c. packed fresh parsley leaves
2/3 c. coarsely chopped walnuts (about 3 oz.)
1 garlic clove, coarsely chopped
Salt and freshly ground pepper
3/4 c. olive oil

Coarsely chop parsley in food processor or blender. Add walnuts and process until finely chopped. Blend in garlic, salt and pepper. With machine running, add oil through feed tube in a steady stream. Serve tossed in fettuccine. Can be prepared up to 5 days ahead. Also can be frozen. Bring to room temperature before using.