Parsley Walnut Pesto Recipe

Pesto
Flickr/thebittenword.com

Ingredients

  • 2 garlic cloves, peeled
  • 1 cup toasted walnuts
  • 1 ½ cups packed flat-leaf parsley
  • ½ cup extra-virgin olive oil, plus more as needed
  • 2 tablespoons lemon juice
  • Sea salt

Few things taste like summer more than a freshly made pesto. All fall long, I harvest my herbs and make pesto — hopefully enough to freeze and last through winter. Each pesto lends its unique flavor to enhance your recipes, whether you are tossing it with grilled vegetables, serving as a dip or spread, adding a dollop to soup, or using it as the base for a marinade or aioli.

Adapted from “Clean Start” by Terry Walters.

Click here to see the Polenta Pizzas recipe.

Directions

With food processor running, drop in garlic and process until minced. Turn off processor, scrape down the sides and add walnuts, parsley, olive oil, and lemon juice. Process to mince all ingredients together. Season to taste with salt and thin with olive oil to achieve desired consistency. Refrigerate or freeze in airtight container until ready to use.

Nutrition

Calories per serving:

296 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

4
  • Fat 127g 195%
  • Carbs 13g 4%
  • Saturated 17g 84%
  • Fiber 5g 20%
  • Sugars 2g
  • Protein 7g 15%
  • Sodium 504mg 21%
  • Calcium 165mg 17%
  • Magnesium 92mg 23%
  • Potassium 676mg 19%
  • Iron 7mg 40%
  • Zinc 2mg 13%
  • Phosphorus 160mg 23%
  • Vitamin A 7,581IU 152%
  • Vitamin C 133mg 221%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 170µg 42%
  • Vitamin E 16mg 82%
  • Vitamin K 1,540µg 1,925%
  • Fatty acids, total monounsaturated 82g
  • Fatty acids, total polyunsaturated 25g
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