Cabbage and Carrot Slaw with Walnut-Za’atar Pesto

• ¾ cup walnuts
• 1 garlic clove, finely grated
• 2 ounces aged Gouda, finely grated
• 1 teaspoon za’atar
• ¼ cup olive oil

Kosher salt

• ¼ cup dried currants
• ½ cup whole-milk plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon walnut oil or olive oil

Kosher salt and freshly ground black pepper

• ½ small green cabbage, outer leaves removed, very thinly sliced
• ½ pound young carrots, shaved lengthwise
• ½ cup coarsely chopped fresh parsley

Za’atar (for serving)

1. Preheat oven to 350°. 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. Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
3. Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.
4. Meanwhile, whisk yogurt, lemon juice, and oil in a large bowl; season with salt and pepper. Thin with water until dressing is the consistency of heavy cream.
5. Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.
6. Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za’atar.