• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Recipes / Pasta Recipes / Parsley and Walnut Pesto

Parsley and Walnut Pesto

This page first published: Nov 15, 2003 · Updated: Jan 28, 2021 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Image of a chef holding a hot bowl

Parsley and Walnut Pesto

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.
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Pasta
Servings 4

Ingredients
  

  • 20 grams Parsley
  • 50 grams Walnuts shelled
  • 1 clove Garlic peeled
  • 100 millilitres Olive Oil
  • 40 grams Parmesan Cheese

Instructions
 

  • Put the walnuts, parsley and garlic in the food processor and whiz them until they are finely chopped. Leave the motor running, pour in the olive oil through the funnel and blend that in.
  • Take bowl off food processor, remove lid, stir in the parmesan. Done.

Notes

The 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.
Tried this recipe?Let us know how it was!
Tagged With: Parsley, Pasta for Sauce, Walnuts

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘It is to be regretted that men of science do not interest themselves more than they do on a subject of such vast magnitude as [food]; for I feel confident that the food of a country might be increased at least one-third, if the culinary science was properly developed, instead of its being slighted as it is now.’ — Alexis Soyer (French chef. 4 February 1810 – 5 August 1858)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links