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Pesto with Parsley and Walnuts

Cuisine: Italian
Region: Common

A really simple, delicious and trouble-free “pesto” sauce using walnuts and parsley instead of basil and pine nuts. Let’s give it a go!

Serving: 4
Cooking time: 10 minutes
You will need: a food blender or processor


  • 2 cups fresh parsley without the stems,
  • 1/4 cup walnuts,
  • 1 Tbsp dry basil,
  • 2 garlic cloves,
  • 1/2 cup Parmesan cheese, freshly grated,
  • 3/4 cup olive oil,
  • Salt and pepper.


  1. Put everything in a food blender or food processor except for the olive oil.
  2. Start blending and slowly add olive oil little by little until the ingredients have turned to a paste.
  3. At the end, add salt and pepper to taste, if you feel you need more.
  4. That’s all. 🙂

Notes on Pesto with Parsley and Walnuts

  • Serve the pesto warm, not cold.
    • So, if you made it and stored it in the fridge, take it out and put it in a little pan over low to very low heat while the pasta is boiling.
    • Divide the portions of pasta in single bowls or plates, spoon pesto onto each and mix with a fork. Make sure you put ample pesto on each serving!
  • Regarding the amount of olive oil: 3/4 cup is reasonable but feel free to adjust the quantity as you see fit.
  • Serve with pasta or use it as a pizza topping. (That’s an idea!)
  • Enjoy!

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