The vibrant green color of this Parsley Walnut Pesto sauce is so beautiful! Imo, the best way to enjoy it is by stirring it into hot pasta to make Parsley Pesto Pasta. Yum! There is something special about fresh herbs in pesto recipes, dips and sauces! I absolutely love this Creamy Cilantro Sauce with Mexican recipes, and this Basil Sauce that is made with fresh basil leaves. This pesto has similarities to basil pesto but the flavors are more lemon-y and zingy! Use leftover parsley in these Parsley Potatoes.
Why you should make this recipe
Made with simple ingredients that can be found at the grocery store A great way to use up a bunch of fresh parsley A delicious alternative to traditional pesto such as a classic basil pesto Fresh homemade pesto, made with fresh ingredients, tastes so much better than shop bought
Walnut Parsley Pesto Ingredients
Flat leaf parsley – I’ve gone with flat-leaf parsley which works better in terms of taste and texture, but you could use curly parsley too Garlic cloves – use fresh garlic only, garlic powder won’t cut it here Extra virgin olive oil – good quality oil gives great flavour Nuts – walnuts or pine nuts are most commonly used in pesto. You can also use cashew, almonds, hazelnuts, pecan or pistachios. Alternate options include sunflower seeds or pumpkin seeds Lemon juice – a squeeze of lemon is so good! Another great option is to add a little lemon zest too Salt and black pepper Optional Cheese such as parmigiano reggiano or pecorino romano. If you are vegetarian, go for a vegetarian parmesan cheese. For vegan pesto, you could add nutritional yeast For a fresh basil parsley pesto, add basil leaves Add cilantro for a cilantro parsley pesto
How to make Parsley Pesto
In a food processor, add the parsley, fresh garlic, lemon juice, nuts or seeds, olive oil, salt and pepper and cheese if using. Blend until the pesto is smooth, or to your desired consistency, whilst scraping down the sides of the bowl. Add extra olive oil to smooth it out further if you need. Check the seasoning before using in recipes. You can also make this pesto the traditional way using a pestle and mortar. You’ll get a coarser texture this way.
Serving Suggestion
The easiest way is to toss into your favorite pasta or gnocci. It is also great in cold pasta salads and even with whole wheat pasta. Add it to this Pesto Potato salad. It is a great topping for grilled vegetables or use it as a dip for these Air Fryer Carrot Fries. Make a sandwich by spreading it over slices of sundried tomato bread and topping with extra parsley. Add it to salad dressings – it would go great in this White Bean Panzanella or in these White Bean Bruschetta
Storage
Store leftover homemade parsley pesto in an airtight container in the fridge for up to 4-5 days. I like to add an extra thin layer of olive oil on top. It may loose some of its fresh flavor. You can also freeze homemade pesto. Spoon into an ice cube tray and freeze. Once frozen, place the frozen cubes in a freezer bag. Allow to thaw at room temperature.
Other Dip Recipes
Whipped Goat Cheese Tzatziki Skordalia As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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