Parsley Walnut Pesto Recipe



  • 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.


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.


Calories per serving:

442 calories

Dietary restrictions:

Low Carb Sugar Conscious, 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:



  • Fat 185g 285%
  • Carbs 26g 9%
  • Saturated 22g 111%
  • Fiber 11g 44%
  • Sugars 5g
  • Monounsaturated 90g
  • Polyunsaturated 67g
  • Protein 21g 42%
  • Sodium 676mg 28%
  • Calcium 253mg 25%
  • Magnesium 233mg 58%
  • Potassium 1,068mg 31%
  • Iron 10mg 54%
  • Zinc 5mg 31%
  • Phosphorus 468mg 67%
  • Vitamin A 380µg 42%
  • Vitamin C 134mg 223%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 257µg 64%
  • Vitamin E 17mg 85%
  • Vitamin K 1,543µg 1,928%
Have a question about nutritional data? Let us know.
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