Parsley and walnut pesto

Parsley and walnut pesto offers a fresh twist on classic pesto, featuring peppery parsley and rich walnuts. This quick blend is perfect for pasta, sandwiches, or dipping vegetables.

10 Dec 2025
Cook time 0 min
Prep time 10 min

Ingredients:

1 cup fresh parsley
1/3 cup walnuts
2 garlic cloves
1/2 cup olive oil
1/3 cup grated parmesan cheese

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.

Instructions:

1. Prepare the Ingredients:
- Wash and dry the fresh parsley thoroughly.
- Peel the garlic cloves.

2. Toast the Walnuts:
- 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.

3. Blend the Ingredients:
- In a food processor, combine the parsley, walnuts, and garlic cloves. Pulse a few times until the mixture is coarsely chopped.

4. Add Olive Oil:
- 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.

5. Incorporate Parmesan:
- 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).

6. Adjust Consistency:
- If the pesto is too thick, you can add a little more olive oil to reach your desired consistency.

7. Serve or Store:
- 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.

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.

Parsley and walnut pesto FAQ:

How long does parsley and walnut pesto need to be baked?

This recipe does not require baking, as pesto is a raw sauce made by blending ingredients.

What can I use instead of walnuts in this pesto?

You can substitute walnuts with other nuts like pine nuts, almonds, or cashews. Consider the flavor and texture differences when making substitutions.

How can I tell if the pesto is the right consistency?

The pesto should have a smooth, spreadable texture but not be too runny. If it’s too thick, drizzle in more olive oil while blending until you reach your desired consistency.

How long can I store parsley and walnut pesto in the refrigerator?

The pesto can be stored in an airtight container in the refrigerator for up to 5 days. To prevent discoloration, drizzle a thin layer of olive oil on top.

Can I freeze parsley and walnut pesto, and if so, how?

Yes, you can freeze the pesto. Spoon it into ice cube trays and freeze. Once solid, transfer the cubes to a freezer bag for easy portioning later.

Cooking 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.

Nutrition Facts

14 Servings
Calories 45kcal
Protein 1.54g
Carbohydrates 1.37g
Fiber 0.52g
Sugar 0.18g
Fat 13g

Parsley and walnut pesto