Walnut Parsley Pesto

CondimentParsleyPestoWalnut

A traditional winter pesto made from parsley and walnuts instead of basil and pine nuts.

Photography Credit: Elise Bauer

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

Walnut Parsley Pesto Recipe

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

Ingredients

  • 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

Method

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.

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Links:

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

39 Comments / Reviews

No ImageWalnut Parsley Pesto

Did you make it? Rate it!

  1. Francy

    I’d suggest not adding the cheese until after the mechanical blending, as it can potentially get goopy and plasticy. I personally prefer the lumpy texture of the parm, it adds to the flavor as well. all in all the flavors are great. Perhaps a bit of serrano and lemon;)

  2. NOEL

    I have a question if I want to freeze I should leave out the cheese yes?

    Show Replies (2)
  3. Sammie

    Wow! Love this recipe!! My one parsley plant grew almost waist high this year, just finished making 7 batches of this to freeze, only used half my parsley plant! Heading out to buy more walnuts and parmesan cheese to make more to give away, thanks for posting such a fantastic recipe!!!

    xxxxxyyyyy

  4. Rose Janes

    Great way to use up excess parsley we grew. I had it in toast and really enjoyed it.

    xxxxxyyyyy

  5. Audrey-Anne

    I had a ton of parsley to go through and this recipe was a success. It will certainly be useful when I have some extra herbs. I had this with some pastas :)

    xxxxxyyyyy

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