Walnut parsley pesto with parmesan cheese
This Walnut Parsley Pesto combines the bold taste of fresh parsley with the richness of walnuts and umami from Parmesan. It's quick to make and perfect for pasta, sandwiches, or as a dip.
Cook time 0 min
Prep time 10 min
Ingredients:
3 garlic cloves1/2 tsp salt
2 cups fresh parsley
1/2 cup olive oil
1 cup walnuts
1/2 cup grated parmesan cheese
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.
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.
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.
Walnut parsley pesto with parmesan cheese FAQ:
Store walnut parsley pesto in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it in ice cube trays or small containers, which allows you to thaw only what you need.
This walnut parsley pesto can be prepared in about 10-15 minutes, making it a quick and easy addition to your meals.
Yes, you can substitute walnuts with other nuts such as pine nuts, almonds, or cashews. Each type of nut will slightly alter the flavor and texture of the pesto.
The ideal consistency for walnut parsley pesto is smooth yet slightly chunky. You can adjust the texture by adding more olive oil while blending if you prefer a thinner pesto.
Taste the pesto after adding the Parmesan cheese and adjust the seasoning as needed. It should have a balanced flavor, with the salt enhancing the garlic, parsley, and nuts without overpowering them.
Cooking 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.
Nutrition Facts
1 ServingsCalories 1030kcal
Protein 36g
Carbohydrates 33g
Fiber 12g
Sugar 4.20g
Fat 200g
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