Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

A great salad found in Bon Appetit, not so great the next day but delicious made and eaten the same day! The pesto can be made a day ahead and chilled covered in the fridge.

Ingredients
Pesto
3/4 cup walnuts
1 garlic clove, finely grated
2 oz. Gouda cheese finely grated
1 teaspoon za’atar
1/4 cup olive oil
Kosher salt

Directions for Pesto
Preheat oven to 350 degrees Fahrenheit.
Toast walnuts on a baking sheet, tossing once until golden brown, approx. 8-10 mins.
Leave aside to cool.
Process 3/4 cup walnuts, 1 garlic clove finely grated, 2 oz. Gouda cheese finely grated, and 1 teaspoon za’atar in a food processor until nuts are coarsely chopped. With motor running, stream in 1/4 cup olive oil until coarsely ground. (actually I put the whole lot in and it came out fine, I skipped the streaming oil bit) Season with Kosher salt.

Pesto can be made one day ahead and chilled covered.

Ingredients
Cabbage and Carrot Slaw
1/4 cup dried currants
1/2 cup whole-milk plain Greek yoghurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Kosher salt
Black pepper
1/2 small green cabbage
1/2 lb carrots shaved lengthwise
1/2 cup chopped parsley
Za’atar to sprinkle on top

Directions for Slaw
Place currants in a bowl and cover with very hot water. Let sit until soft and plump, about 8 mins.
Next, whisk 1/2 cup plain Greek yoghurt, 1 tablespoon fresh lemon juice, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Thin with water until the dressing is a consistency of heavy cream.
Drain currants, add to dressing, along with 1/2 small green cabbage, outer leaves removed, very thinly sliced, 1/2 lb carrots shaved lengthwise and 1/2 cup coarsely chopped parsley. Toss to coat. Season with salt.

To serve........

Swipe platter with walnut pesto and arrange slaw over.
Sprinkle with za’atar.