<http://schema.org/recipeInstructions>
" Toast the walnuts: In a small skillet over medium-high heat, toast walnuts -- shaking skillet occasionally to prevent them from burning -- about 3 minutes. Make the pesto: In a food processor fitted with a metal blade, place basil, garlic, and vinegar and pulse until well combined -- about 30 seconds. Add toasted walnuts and, with processor running, add olive oil in a thin stream until basil mixture thickens and emulsifies. Add the cheese, salt, and pepper and process for 30 more seconds. Serve with Fire-Roasted Red-Pepper Salad. Refrigerate, covered, for up to 2 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a16458/pesto-vinaigrette-3592/>