Parsley Walnut Pesto Recipe

Parsley Walnut Pesto Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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.

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.

Parsley Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Parsley Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.