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
- 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 extra virgin olive oil
Pulse ingredients in food processor:
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.
Drizzle in the olive oil:
While the machine is running, drizzle in the olive oil 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