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.


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, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 46g 71%
  • Carbs 6g 2%
  • Saturated 6g 28%
  • Fiber 3g 11%
  • Sugars 1g
  • Monounsaturated 22g
  • Polyunsaturated 17g
  • Protein 5g 10%
  • Sodium 169mg 7%
  • Calcium 63mg 6%
  • Magnesium 58mg 15%
  • Potassium 267mg 8%
  • Iron 2mg 13%
  • Zinc 1mg 8%
  • Phosphorus 117mg 17%
  • Vitamin A 95µg 11%
  • Vitamin C 33mg 56%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 64µg 16%
  • Vitamin E 4mg 21%
  • Vitamin K 386µg 482%
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