Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

Directions

1. 1.

   Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Process walnuts, garlic, cheese, and za'atar in a food processor until nuts are coarsely chopped. With motor running, stream in oil; process until coarsely ground. Season with salt.

2. 2.

   Pesto can be made 1 day ahead. Cover and chill.

3. 3.

   Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.

4. 4.

   Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is consistency of heavy cream.

5. 5.

   Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.

6. 6.

   Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za'atar.