Parsley Walnut Pesto Recipe


Nutrition

Cal/Serving: 442
Daily Value: 22%
Servings: 4

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
Fat46g71%
Saturated6g28%
Carbs6g2%
Fiber3g11%
Sugars1g0%
Protein5g10%
Sodium169mg7%
Calcium63mg6%
Magnesium58mg15%
Potassium267mg8%
Iron2mg13%
Zinc1mg8%
Vitamin A1900IU38%
Vitamin C33mg56%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg4%
Niacin (B3)1mg3%
Vitamin B60mg10%
Folic Acid (B9)64µg16%
Vitamin E4mg21%
Vitamin K386µg482%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated17g0%
Have a question about the nutrition data? Let us know.

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Pesto
Flickr/thebittenword.com

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.

3.666665
Ratings6

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

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.

Recipe Details

Servings: 4

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