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.

- 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
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Using food processor, chop walnuts until nuts are very broken up.
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Add cheese, garlic and parsley. Process until well blended.
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With food processor running, add salt and slowly pour in olive oil
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When pesto is thoroughly mixed, turn off food processor.
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Spoon mixture into storage jars.
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Store in the fridge for up to one week, or in the freezer for 2-3 months.
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
Thanks for hosting!