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    Home ยป Recipes ยป Pesto recipes

    Parsley Walnut Pesto

    Published: May 19, 2021 by Adrianne

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    Parsley Pesto with text label

    Parsley Walnut Pesto is quick and easy to make! This simple recipe has great flavor and works with pasta, pizza, salads and sandwiches!

    Parsley pesto with chopped walnuts on a white plate with a spoon

    Recipes like our Rocket and Cashew Pesto or Basil and Cashew Pesto are alternative combinations compared to traditional pesto with pine nuts.

    My How to Make Pesto Guide covers everything you need to know about using fresh herbs (or bell peppers) to make this super versatile sauce.

    Can I use Parsley instead of Basil in Pesto?

    You can substitute parsley for basil when making pesto.

    Basil is a little bit sweeter a herb than parsley so add more garlic than when making basil pesto to balance out any bitterness.

    The rest of the recipe remains the same with the usual ingredients of parmesan cheese, olive oil, garlic and lemon. (Salt and pepper is optional)

    Is pesto better with pine nuts or walnuts?

    Traditionally pesto is made with pine nuts.

    They can be toasted or raw.

    As like any recipe, modern twists can bring delight through changes in texture and taste.

    Pine nuts will result in a smoother less textured pesto than walnuts, however that is also dependent on the time that the nuts are processed ie the technique used to make the pesto.

    Nuts can be very expensive, so a cost effective choice when making pesto is to use nuts which you already have on hand.

    You can think broadly about this too, for example pine nuts, walnuts hazelnuts, pecans, brazil nuts and cashews are all excellent choices for pesto.

    How to make Parsley Walnut Pesto?

    Making Parsley Walnut Pesto is a great way to use up lots of parsley.

    If you grow this herb, you know that it grows and grows and grows!

    Grab your herb scissors, give it a rinse and we are all set to make a robust and delicious pesto with it.

    To make this pesto recipe, I use a food processor. It is quick, easy and there is no manual labour!

    Ingredients

    The ingredients for this recipe are shown in the photo below. I often use home grown parsley or a bunch from the fruit shop.

    Ingredients for Parsley Pesto on a marble background with text labels

    As you can see the recipe calls for:

    • Parsley
    • Parmesan Cheese
    • Olive Oil
    • Lemon (fresh is best in pesto!)
    • Walnuts (raw, or toast if you prefer)
    • Garlic (I recommend 5 cloves, but start with 2 if your not a garlic lover)
    • Salt and pepper

    Instructions

    We start the recipe by adding the ingredients (minus the oil and lemon) to the food processor.

    Parsley Pesto method 1 to 4 with text labels
    • Blitz the ingredients for 5-10 seconds (Photo 1)
    • Slowly add the olive oil (Photo 2)
    • Taste the pesto (Photo 3)
    • Squeeze in the lemon juice, discard any pips (Photo 4)

    The flavor of the pesto develops over time, so if you leave it in the fridge for a couple of days (sealed jar), the flavour will still pop with the ingredients doing their thing!

    What to use pesto for?

    Pesto is a very versatile ingredient and it lends itself to being served in a variety of ways.

    • use as a pizza sauce
    • stir through pasta
    • on a Grazing Platter
    • as a spread on Grilled Cheese
    • as a salad dressing
    • spread on flatbreads before grilling

    It is a great thick paste like sauce full of delicious flavor! If red pesto is your thing, you might like to try the Roast Capsicum Pesto or Sun-Dried Tomato Pesto recipes!

    One of the tastiest (and easiest) combinations is pesto and pasta, you can see this pairing in the photo below.

    Parsley Pesto Pasta on a white plate with fork

    The above plate of yum is a perfect weeknight dinner, talk about fuss free deliciousness!

    If you want a different pasta, try the Pesto Penne recipe or for more protein the Bacon Pesto Pasta.

    Parsley Walnut Pesto quick info:

    About the recipe:

    • The recipe makes 1 cup of pesto
    • We use 2 cups of parsley
    • This is a vegetarian recipe
    • Use a fresh lemon for this one!
    • The recipe uses walnuts, but for a budget friendly alternative, use nuts that you already have in the pantry!

    FAQs about the recipe

    1. This recipe is made in the food processor
    2. We use peeled garlic cloves, with the end cut off
    3. The olive oil is drizzled into the pesto (processor on)
    4. It takes about 5 mins to make

    If you are new to pesto my How to Make Pesto guide covers all the basics, with plenty of tips and tricks!

    Your quick questions answered:

    1. This is a quick, easy to bring together recipe!
    2. This recipe uses only 7 ingredients
    3. If you are not a garlic fan, use 1-2 cloves
    4. The pesto will stay fresh in the fridge for 1 week
    5. You can freeze the pesto for 1-2 months

    Expert tips:

    This is what I have learnt that will help you master the recipe from the 1st time and every following time:

    • Rinse the herbs, then measure 2 cups
    • The 1st blitz to combine is 3-4 seconds
    • Drizzling the oil in gives consistency to the pesto
    • Taste, add lemon juice, taste again and add more till it ticks your boxes

    You can also enjoy all Pesto recipes I have on the blog. Should we have a pesto party, a pizza party or a parsley pesto pasta party? Let's combine all 3 and pesto on down.....!

    Adrianne xx

    Want to be friends? You can SUBSCRIBE to receive the latest recipes, follow me on Pinterest, Instagram or Facebook.

    ๐Ÿ“– Recipe

    Parsley Walnut Pesto on a white plate with spoon

    Parsley Walnut Pesto

    Parsley Walnut Pesto is quick and easy to make! This simple recipe has great flavor and works with pasta, pizza, salads and sandwiches!
    5 from 5 votes
    Print Rate
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 12
    Calories: 135kcal
    Author: Adrianne
    Prevent your screen from going dark

    Equipment

    • Food processor

    Ingredients

    • 2 cups parsley loosely packed, Note 1
    • ยฝ cup walnuts measured before being chopped
    • ยฝ cup olive oil
    • 5 cloves garlic
    • ยฝ lemon
    • ยฝ cup parmesan cheese
    • ยฝ teaspoon salt
    • ยฝ teaspoon cracked pepper

    Instructions

    • Add parsley, walnuts, garlic, parmesan cheese, salt and pepper to the bowl of a food processor
    • Blitz to combine for 5-10 seconds
    • Slowly pour olive oil into the pesto and blitz for a further 5-10 seconds
    • Taste the pesto, if it is bitter, add a squeeze from the lemon half, pulse for 1-2 seconds and taste again. Add more lemon juice as desired.

    Notes

    • Note 1 I like to use curly parsley for this recipe. You can however, substitute the equivalent of flat leaf parsley if you wish.ย 

    Nutrition

    Calories: 135kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 170mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 877IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 1mg
    Course sauce
    Cuisine Australian, International
    Keyword parsley walnut pesto
    Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

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    Reader Interactions

    Comments

    1. Mahy says

      May 19, 2021 at 9:38 pm

      5 stars
      I have a habit of using walnut pesto on almost everything. Not everyone is a fan of it, but I LOVE it! ๐Ÿ™‚

      Reply
    2. Biana says

      May 19, 2021 at 10:13 pm

      5 stars
      What a great idea for a pesto! I like walnuts, so this pesto sounds great with pasta.

      Reply
      • Adrianne says

        May 20, 2021 at 8:46 am

        Thanks Biana! It is great to get your feedback.

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