Parsley Pesto is a little different. Pesto is usually made with basil and pine nuts, but you can also make it with other herbs or nuts. I made this one with parsley and walnuts, two ingredients that are plentiful here.
Parsley PestoI have lots of parsley in my garden. In fact, it’s kind of out of control. If I let it, parsley will take over the herb garden. I have a mixture of Italian flat leaf parsley, and the regular run of the mill kind of parsley. They seem to enjoy mingling with each other, and are very happy in the garden. They are deep green, healthy and thriving. The tomatoes and cucumbers don’t seem to mind them, and they help to keep the weeds and bugs away, so I have let the parleys roam and flourish.
The time has come though, to put some of this parsley bounty to good use. If it’s going to take up this much garden real estate, it needs to be more than just a garnish, I’m thinking. Since we love pesto, it made sense to make it with parsley subbed in for the basil. I always have local walnuts on hand, and the earthy, slightly bitter walnuts were a nice balance for the bright freshness of the parsley.
This is a really delicious version of pesto. Like any pesto, it’s simple to make in a food processor. Because there are so few ingredients, it’s important to use very fresh herbs, along with good quality olive oil and Parmesan cheese.
This simple sauce is versatile,too. Toss it with your favourite pasta, or use it as a pizza sauce, or on sandwiches, (my hubby loves it on a beef dip) tacos, or dressing up grilled meats, fish, or veggies.
Do you have parsley, too? If so, you might also like Chimichurri sauce, another delicious way to use it up. And if you love pesto, check out Walnut Sage Pesto for another delicious variation.
Parsley PestoHow To Make Parsley Pesto
Walnuts and Parsley give pesto a delicious new twist in this simple, tasty recipe.
- 3 cloves garlic peeled
- 2 cups parsley packed
- 1/2 tsp course salt
- 1/4 cup walnuts chopped
- 1/2 cup freshly gated Parmesan cheese
- 1/2 cup good quality extra virgin olive oil
- In a food processor, put all ingredients except the olive oil, and process to make a paste.
- With the processor on low speed, slowly drizzle in the oil, until the consistency is how you want it. Taste and adjust salt if needed.
- Toss with hot pasta, or use it for a sandwich spread, pizza sauce or dressing up grilled meats or veggies.
Parsley Pesto
Lovely, I am also overrun. Can’t wait to make up a batch!
Nice Colleen, I also have abundance of parsley and have been using it in the same way. It goes on just about everything over here.