Walnut parsley pesto with parmesan cheese
Discover a fresh twist on a classic with this Walnut Parsley Pesto recipe. Made with garlic cloves, salt, vibrant parsley, rich olive oil, toasted walnuts, and savory grated parmesan cheese, this flavorful pesto is perfect for pasta, sandwiches, or as a delicious dip. Ready in minutes, it's an easy and nutritious way to elevate your meals.
- 24 May 2024
- Cook time 0 min
- Prep time 10 min
- 1 Servings
- 6 Ingredients
If you're looking for a fresh and flavorful twist on traditional pesto, this Walnut Parsley Pesto with Parmesan Cheese is just what you need. With the bold taste of parsley, the richness of walnuts, and the umami of Parmesan cheese, this pesto is both versatile and delicious. Perfect for pasta, sandwiches, or as a dip, this recipe is quick and easy to make, yet full of gourmet flavor.
Ingredients:
Instructions:
- Peel the 3 garlic cloves.
- Place the peeled garlic cloves and 1/2 tsp of salt into the food processor or blender.
- Pulse the garlic and salt a few times until finely chopped.
- Add the 2 cups of fresh parsley to the food processor. Pulse until the parsley is coarsely chopped. You may need to scrape down the sides with a spatula to ensure even chopping.
- Add the 1 cup of walnuts to the processor. Pulse again until the mixture is well combined but still slightly chunky.
- While the processor is running, slowly pour in the 1/2 cup of olive oil. Blend until the mixture is well emulsified and reaches your desired consistency. If needed, you can add more olive oil for a thinner pesto.
- Add the 1/2 cup of grated parmesan cheese to the processor. Pulse a few times to combine thoroughly.
- Taste the pesto and adjust the seasoning with additional salt if necessary.
- Transfer the pesto to an airtight container. Store in the refrigerator for up to one week or freeze for longer storage.
Tips:
- Toast the walnuts lightly in a dry skillet before using to enhance their flavor.
- Use high-quality extra virgin olive oil for the best taste.
- If the pesto is too thick, you can thin it out with a little bit of water or more olive oil.
- For a spicier kick, add a pinch of red pepper flakes.
- Store any leftovers in the fridge for up to a week or freeze for longer storage.
This Walnut Parsley Pesto with Parmesan Cheese is a delicious and versatile addition to your culinary repertoire. Whether you're using it to dress up a simple pasta dish, as a flavorful spread for sandwiches, or as a dip for your favorite veggies, this pesto is sure to impress. With a few simple ingredients and quick preparation, you can enjoy a gourmet meal anytime.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 1030kcal | 41% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 12g | 32% |
| Sugar 4.20g | 4% |
| Fat | |
| Fat 200g | 234% |
| Saturated 30g | 101% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 620ug | 69% |
| Choline 70mg | 13% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 2.99mg | 19% |
| Vitamin B6 0.89mg | 52% |
| Vitamin B9 300ug | 75% |
| Vitamin B12 0.68ug | 28% |
| Vitamin C 160mg | 180% |
| Vitamin E 1.98mg | 13% |
| Vitamin K 1970ug | 1643% |
| Minerals | |
| Calcium, Ca 740mg | 57% |
| Copper, Cu 2.08mg | 0% |
| Iron, Fe 11mg | 102% |
| Magnesium, Mg 260mg | 63% |
| Phosphorus, P 810mg | 64% |
| Potassium, K 1310mg | 38% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 2110mg | 140% |
| Zinc, Zn 7mg | 65% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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