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 Can Take Over the Garden

I 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.

Parsley: More Than a Garnish

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.

Recipe

Parsley Pesto

Parsley Pesto with Walnuts is fresh and delicious, and takes only five minutes to make.g

5 from 1 vote

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Course: Sauces, Dips & Toppings

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Prep Time: 5

Total Time: 10

Servings: tablespoon

Calories: 86kcal

Author: Colleen Milne

Ingredients

▢ 3 cloves garlic peeled
▢ 2 cups parsley leaves stems removed, packed
▢ ½ teaspoon coarse salt
▢ ¼ cup walnuts toasted and chopped
▢ ½ cup freshly grated Parmesan cheese
▢ ½ cup good quality extra virgin olive oil

US Customary - Metric

Instructions

In a food processor, put all ingredients except the olive oil, and pulse until you have a rough paste.
With the processor on low speed, slowly drizzle in the oil, pulsing 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.

Notes

This recipe is vegan (and dairy-free) if you omit the cheese, or substitute ¼ cup of nutritional yeast for the Parmesan.

For allergies, you can omit the nuts altogether, or try substituting them with pumpkin seeds, or Spiced Lemon Roasted Chickpeas

Pulse your food processor or blender rather than blending. You want the texture of the sauce to be rough.

Stream the olive oil steadily, while pulsing into the processed ingredients to emulsify the sauce.

To store pesto, put a layer of olive oil on the surface before sealing with a lid. This helps keep your sauce a nice bright green colour. Store for up to a week.

To freeze, fill ice cube trays with pesto, freeze, then put the frozen cubes in a freezer-safe container or bag. You can also freeze the whole amount in one container.

Nutrition

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Recipe