When the Swiss-born chef and author of the cookbook ‘Splendid Fare,’ Albert Stockli said that parsley is the jewel of herbs, no one quite got what he meant. But this twist on a classic pesto recipe will make you agree with Mr. Stockli. You guessed it right. We are making a walnut parsley pesto. It is packed with flavor, low in fat, and complements your sandwiches, salads, and fish just like pasta.
How To Make Walnut Parsley Pesto?
Made with pantry staples, parsley pesto is a one-stop recipe when you want both, sauces and spreads. You can replace the walnuts with pine nuts or any other nuts if you like. When it comes to parsley, look for the flat-leaf variety as it is more flavorful than the curly-leaf variety.
Let us take a look at the recipe now.
Walnut and Parsley Pesto Recipe
This pesto is so flavorful and good that you would want to have a continuous supply of it.
- 1 cup parsley
- 2 tbsp walnuts (toasted)
- 2 tbsp parmesan (grated)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic (minced)
Add parsley, walnuts, parmesan, lemon juice, and garlic to a food processor.
Now while the machine is running, halt it for a while, and gradually add olive oil to it, which will not only enhance the taste but also bring about a smooth consistency.
Process until you get a smooth texture. Pour the pesto into a bowl and season with salt and pepper.
Serve the pesto on crackers, sandwiches, garlic bread, or pizza.
The pesto is so yummy that we are sure it will get over as soon as you prepare it. However, you can have this tip handy, just in case. It stays in an airtight jar for about 2 weeks when kept in the refrigerator.
Here are a few dishes you can serve this pesto with:
- Crunchy Cabbage Salad
- Middle Eastern Pita Bread
- Keto Cauliflower Pizza
- Grilled Cheese Sandwich
Have you tried making a parsley pesto? Tell us how it was in the comments below. If not, then do give this recipe a try and share the pictures on Instagram or Facebook, tagging us @organicfacts.