Parsley Walnut Pesto Recipe
Daily Value: 15%
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
|Folic Acid (B9)||42µg||11%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Recipe DetailsServings: 4
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