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