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Parsley Walnut Pesto

November 5, 2014 Mary 2 Comments

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Parsley Walnut Pesto
Parsley seeds must go to the devil and back nine times before sprouting. ~Folk saying

It’s true it is slow to start, but once parsley takes root it’s a generous herb.

Given the right conditions – rich soil, some decent sun and regular watering – it will produce an abundance of vitamin-rich leaves.

Parsley is less fussy than basil, and can survive a light frost (which is important around here). It also makes a fine pesto.

A combination of toasted walnuts, olive oil, garlic and parmesan makes an earthy sauce that is good on pasta, spread on a pizza, or used in any of the ways you might use a basil pesto.

Store your Parsley Walnut Pesto in the fridge for up to a week, or in the freezer for up to 3 months.

Italian flat leaf parsley works best in this recipe, but curly parsley will work if that’s what it easier to find in your area.

detailed botanical illustration of parsley
Print
Parsley Walnut Pesto
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
This pesto has an earthy, nutty flavor that is perfect on pasta or pizza, or used as you would use a basil pesto.
Servings: 2 cups
Author: Mary Gillespie
Ingredients
  • 1/2 cup / 125 ml toasted walnuts
  • 1/2 cup / 125 ml grated Parmesan or use Romano for a bit more zip
  • 2-3 cloves garlic peeled
  • 2 cups / 500 ml parsley remove bottom part of stalks before measuring
  • 1/2 cup / 125 ml extra virgin olive oil
  • 1/2 teaspoon / 2.5 ml salt
Instructions
  1. Using food processor, chop walnuts until nuts are very broken up.
  2. Add cheese, garlic and parsley. Process until well blended.
  3. With food processor running, add salt and slowly pour in olive oil
  4. When pesto is thoroughly mixed, turn off food processor.
  5. Spoon mixture into storage jars.
  6. Store in the fridge for up to one week, or in the freezer for 2-3 months.

freezer, sauce, vegetarian

Comments

  1. Joanne/Wine Lady Cooks says

    November 8, 2014 at 8:24 pm

    Thanks so much for sharing your recipe for Parsley Walnut Pesto with Foodie Friends Friday party this weekend. We look forward to seeing you again soon with another recipe.

    A Foodie Friends Friday co-host,
    Joanne

    Reply
    • admin says

      November 9, 2014 at 6:41 pm

      Thanks for hosting!

      Reply

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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