Parsley and walnut pesto
Discover a fresh twist on classic pesto with this Parsley and Walnut Pesto recipe! Combining vibrant parsley, crunchy walnuts, garlic, rich olive oil, and savory parmesan cheese, this delicious pesto is perfect for pasta, sandwiches, or as a dip. Ready in minutes for a burst of flavor!
- 02 May 2025
- Cook time 0 min
- Prep time 10 min
- 14 Servings
- 5 Ingredients
Parsley and walnut pesto is a fresh and vibrant twist on the traditional basil pesto. This pesto combines the bright, slightly peppery taste of parsley with the rich, buttery texture of walnuts. It's a versatile sauce that can be used on pasta, as a spread on sandwiches, or as a dip for vegetables. Plus, it's quick to make and adds a unique flavor to your dishes.
Ingredients:
Instructions:
- Wash and dry the fresh parsley thoroughly.
- Peel the garlic cloves.
- Optional: For added flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they are fragrant. Allow to cool before proceeding.
- In a food processor, combine the parsley, walnuts, and garlic cloves. Pulse a few times until the mixture is coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil. Continue to blend until the mixture reaches a smooth, pesto-like consistency. You may need to stop and scrape down the sides of the bowl to ensure everything is evenly combined.
- Add the grated Parmesan cheese to the mixture and pulse a few times until well combined. Taste the pesto and add salt as needed (Note: Parmesan cheese is quite salty, so add salt carefully).
- If the pesto is too thick, you can add a little more olive oil to reach your desired consistency.
- Your parsley and walnut pesto is now ready to use! You can serve it immediately as a pasta sauce, spread on sandwiches, or as a dip.
- To store, transfer the pesto to an airtight container. Drizzle a thin layer of olive oil on top to prevent discoloration. It will keep in the refrigerator for up to 5 days. You can also freeze the pesto by spooning it into ice cube trays; once frozen, transfer the cubes to a freezer bag for convenient portioning later.
Tips:
- Toast the walnuts in a dry pan over medium heat for a few minutes until they are lightly browned and fragrant. This enhances their flavor.
- If you find the pesto too thick, you can add a little more olive oil or a splash of water to reach your desired consistency.
- For a smoother pesto, you can blend the ingredients longer or add more olive oil.
- Add a squeeze of lemon juice for a hint of acidity which can help brighten the flavors.
- Store any leftover pesto in an airtight container in the fridge for up to a week. Adding a thin layer of olive oil to the top can help preserve its color and freshness.
This parsley and walnut pesto is a delightful and easy way to elevate your meals. It brings a refreshing taste and a nutty richness that can transform any dish. Keep this recipe handy for a go-to sauce that’s ready in minutes and sure to impress with its unique and delicious flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 20 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 1.54g | 1% |
| Carbohydrates | |
| Carbohydrates 1.37g | 0% |
| Fiber 0.52g | 1% |
| Sugar 0.18g | 0% |
| Fat | |
| Fat 13g | 15% |
| Saturated 1.83g | 6% |
| Cholesterol 1.64mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 3.04mg | 1% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.12mg | 1% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.08mg | 1% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.44mg | 4% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 33mg | 3% |
| Potassium, K 55mg | 2% |
| Selenium, Se 0.97ug | 2% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.30mg | 3% |
| Water | |
| Water 4.68g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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