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Parsley Walnut Pesto on a white plate with spoon
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5 from 5 votes

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!
Prep Time5 mins
Total Time5 mins
Course: sauce
Cuisine: Australian, International
Keyword: parsley walnut pesto
Servings: 12
Calories: 135kcal
Author: Adrianne


  • Food processor


Parsley Walnut Pesto

  • 2 cups parsley loosely packed, Note 1
  • ½ cup walnuts measured before being chopped
  • ½ cup olive oil
  • 5 cloves garlic
  • ½ lemon
  • ½ cup parmesan cheese
  • ½ tsp salt
  • ½ tsp cracked pepper


Parsley Walnut Pesto

  • 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.


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


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