Parsley and Walnut Pesto Recipe© Copyright 2017. All rights reserved and enforced
Here's a pesto that uses parsley -- great for using up leftover bunches in the fridge. Takes 10 minutes to make including clean-up, and you can toss it into the freezer using the pesto ice-cube trick and you're set for a couple of good meals out of what would have gone yellow and mouldy in your fridge.
Number of servings: 4
Estimated Prep Time: 10 minutes
Take bowl off food processor, remove lid, stir in the parmesan. Done.
Recipe notesThe amount of parsley you want to use is about 3/4 a cup, chopped, or about half of an average bunch. If you've basically got a complete bunch left over after using only a few springs, then just double the recipe.
It doesn't matter whether you start with walnut pieces, sliced walnuts or chopped walnuts, they're all going to get whizzed up anyway.
Optional: you can try almonds instead of walnuts. Just toast them lightly in a frying pan for a minute or two first before using.
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