Parsley Walnut Pesto
Recipe: Parsley Walnut Pesto
Parsley Walnut Pesto is different from the traditional basil and pine nut pesto. With a bit of peppery and earthy taste from the parsley, slight tang from the walnuts, this pesto is a pleasant change especially during winter time. Basil tends to disappear or is too expensive during winter. Parsley makes a good substitute. And most of us have walnuts in our fridge or pantry.
What Is Pesto?
Pesto is a green sauce typically made from fresh basil, garlic, pine nuts, olive oil and hard cheese like parmesan. Originating from Genoa, traditionally it is crushed in a mortar using a pestle. However, modern times make use of food processors, blenders, choppers, etc.
Some Pesto Recipes On My Blog
How To Use Parsley Walnut Pesto
Pesto is a versatile sauce that can be used
- as a dressing for salads. Love it especially when I make a pasta salad. Have you tried pesto with roasted potatoes and avocado?
- as a base for sandwiches, my all time favourite is a caprese sandwich. Have you tried grilled sandwich with avocado and pesto?
- as a sauce for pasta. Makes a delightful change from the usual tomato or white sauce.
- with roasted chicken or grilled fish.
- on pizza or flatbread.
- as a dip. Tastes so good with pita chips, tomatoes, cucumber, etc
- as a spread for breads. I love to use it as a filling for home baked breads. Check out my Braided Pesto Bread.
Sunday Funday Group
This week members are making homemade sauces. A theme suggested by Amy, I am sure we’re going to have a variety of them. My initial plan was to make homemade tomato ketchup which I use to make often when my kids were younger. But I was running short of time and also didn’t get the nice juicy roma tomatoes. They are still quite small and a bit hard.
Hubby bought a whole big bunch of flat parsley instead of cilantro (coriander)…again! Parsley doesn’t go well with Indian Cooking and how much can I use in salads, soups and bakes. So pesto it was. And this time added some walnuts instead of pine nuts. Turned out super delicious if I may say so.
When my daughter was working in Bangalore, she preferred to carry hearty salads when she didn’t want to have the lunch provided at her workplace. I use to make different salad dressings at home for her to carry with the salad. Once I tried out parsley walnut pesto and she loved it. My best friend use to love it whenever I would a jar for her. When I was in Mombasa, getting fresh basil was a bit difficult and pine nuts frightfully expensive. Often I would use coriander or parsley to make the pesto.
first published on 25/06/2017
Check Out Homemade Sauces By Fellow Members
- Nasturtium Pesto by Cook with Renu
- Buffalo Chicken Sauce by Palatable Pastime
- Homemade Marinara Sauce by Sneha’s Recipe
- Carrot Greens Pesto by Food Lust People Love
- Rockfish with Cajun Butter Sauce by A Day in the Life on the Farm
- Stir-Fried Squid in Black Bean Sauce by Karen’s Kitchen Stories
- Parsley Walnut Pesto by Mayuri’s Jikoni
- Pineapple BBQ Sauce by Amy’s Cooking Adventures
Ingredients Required For Parsley Walnut Pesto
Fresh Parsley – I have used flat parsley. You can use the curly one too. Pluck the leaves and tender stalks. Don’t use the thicker stalks. Save them to prepare stock.
Walnuts – lightly roast them in a pan over low heat or in the microwave oven. Usually I roast it for a minute.
Olive Oil – use good quality virgin olive oil. Use enough olive oil so that the pesto stays fresh for a few more days.
Garlic – peel about 2-3 cloves of garlic. Best to use fresh garlic.
Hard Cheese – I have used parmesan. Use good quality parmesan for that cheesy taste.
Salt – use any salt. I have used normal iodized one.
Pepper – Black pepper crushed. Add according to your taste.
Watch How To Make Parsley Walnut Pesto – YouTube Shorts
PARSLEY WALNUT PESTO
- 10-12 walnuts lightly roasted
- 2 cups fresh parsley roughly chopped
- 2 cloves garlic peeled
- 20 g parmesan cheese about ¼ cup grated
- 4-6 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper powder
- Add all the ingredients into a food processor
- Process the ingredients to a paste. Add more olive oil if required.
- Whether you want the pesto a bit coarse or fine is up to you.
- If you are using a sliced parmesan, chop it into smaller pieces before processing.
- Store the pesto in a glass jar till required.
- Top it with more olive oil if you want to.
- Use either flat or curly parsley. I prefer flat as it does not have a very strong taste.
- Adjust salt and pepper according to your taste.
- Add more olive oil so that the pesto can stay fresh for a few more days in the fridge.
- Make sure you roast the walnuts to bring out the flavour.
- Use good quality olive oil and parmesan.
Pin For Later:
A Little Request:
If you do try this recipe then please either
add a comment below,
send a picture to my email firstname.lastname@example.org
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962