Walnut Parsley Pesto

I usually think of pesto as a summer food, given the way the basil takes over in the garden. Pesto making is just something you do with all that bounty.

But you can easily make fresh pesto in the fall or winter using parsley and walnuts instead of basil or pine nuts. It’s just as green, garlicky, cheesy, and nutty. And great on pasta, with beef, or as a sandwich spread.

I’ll even put it in cheese tacos. Or just keep dipping my fingers in until it’s all gone. Oops!

Walnut Parsley Pesto

  • Prep: 15 minutes
  • Yield: Makes about 1 1/4 cups


  • 1 cup shelled walnuts, about 3 1/2 ounces
  • 2 cups chopped parsley, about 1 bunch
  • 1/2 cup grated pecorino or parmesan cheese
  • 3 garlic cloves, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 cup olive oil


1 Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.

2 Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.

Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.

Use with pasta or as a spread on bread or toast.


Sage Walnut Pesto, from Not Without Salt

Kale Walnut Pesto Pasta, from Shutterbean

Gnocchi with Arugula Walnut Pesto, from Eat Live Run

Wild Black Walnut Parsley Pesto, from Hunter Angler Gardener Cook

Walnut Parsley Pesto

Main Ingredients