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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
I have a question if I want to freeze I should leave out the cheese yes?
Hi, Noel! Great question. You can freeze pesto with the cheese and all. Just make the whole recipe, and freeze it in small containers. I like to freeze pesto in ice cube trays. Then I have the perfect amount to boost all kinds of dishes.
I used it over steamed cauliflower seasoned with Bragg’s Aminos and diced tomatoes. Yum!
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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!!!
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Great way to use up excess parsley we grew. I had it in toast and really enjoyed it.
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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 :)
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Delicious and simple way to use up that bunch of parsley you bought for the one tablespoon you needed for another recipe.