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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 Recipe
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
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.
Walnut Parsley Pesto
This is delicious! Had it with some rice noodles and added some walnuts and a bit of Parmesan on top …… magic !
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Yowza, game changer ingredient for chicken night.
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Fantastic. I was using up my parsley from my garden.
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Easy and delicious!
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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;)