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 and a slight tang from the walnuts.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.