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Cabbage and Carrot Slaw with Walnut-Za'atar Pesto

['3/4 cup walnuts', '1 garlic clove, finely grated', '2 ounces aged Gouda, finely grated', '"1 teaspoon zaatar", 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', '"Zaatar (for serving)"']

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.
Pesto can be made 1 day ahead. Cover and chill.
Place currants in a small bowl and cover with very hot water. Let sit until soft and plump, 5–10 minutes.
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.
Drain currants and add to dressing along with cabbage, carrots, and parsley; toss to coat. Season with salt.
Swipe walnut pesto on a platter and arrange slaw over; sprinkle with za'atar.

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