Parsley Pesto with Walnuts is vibrant, fresh and delicious, and takes only five minutes to make. Perfect for pasta, pizza, sandwiches and so much more.
In a food processor, put all ingredients except the olive oil, and pulse until you have a rough paste.
2 teaspoon minced garlic, ½ cup walnuts, ½ cup freshly grated Parmesan cheese, ½ teaspoon coarse salt
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.
½ cup good quality extra virgin olive oil
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 ChickpeasPulse 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.