Ingredients

• 3/4 cup walnuts
• 1 garlic clove, finely grated
• 2 ounces aged Gouda, finely grated
• 1 teaspoon za'atar
• 1/4 cup olive oil
• Kosher salt
• 1/4 cup dried currants
• 1/2 cup whole-milk plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon walnut oil or olive oil
• Kosher salt, freshly ground pepper
• 1/2 small green cabbage, outer leaves removed, very thinly sliced
• 1/2 pound young carrots, shaved lengthwise
• 1/2 cup coarsely chopped fresh parsley
• Za'atar (for serving)

Instructions

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. 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 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.