Walnut Parsley Pesto

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

  • 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.