My Recipe Box

Walnut-Parsley Pesto


Yields about 2 cups.

  • To learn more, read:
    Pestos: Basil & Beyond
  • by from Fine Cooking
    Issue 66

  • 2 cups loosely packed, coarsely chopped fresh flat-leaf parsley (from 1 or 2 bunches)
  • 1 cup coarsely chopped walnuts, toasted and cooled
  • 3/4 cup freshly grated Parmigiano Reggiano
  • 1 cup thinly sliced scallions (white and green parts from about 6 medium scallions)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tsp. fresh lemon juice; more to taste

Put the parsley, walnuts, cheese, scallions, and 1 tsp. salt in a food processor. Turn on the machine and slowly pour the olive oil in through the feed tube. Process until the mixture comes together into a thick paste. With the machine running, add the lemon juice and 3 to 4 Tbs. water to thin the mixture to a thick, paste-like consistency. Adjust the seasoning with salt, pepper, and more lemon juice to taste.

Serving Suggestions

• Spread on a crostini and top with a grilled shrimp.
• Pulse one cup of the pesto with 1 cup unsalted butter to make an herb-walnut butter, which is great melted onto grilled meats or folded into mashed potatoes.
• Spread on sandwilches. I like it on toasted wheat bread with turkey and tomato.
• Serve with pasta, as in Fettuccine with Green Beans & Walnut-Parsley Pesto.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 280; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 6; Protein (g): protein g 7; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 8; Sodium (mg): sodium mg 490; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 2;

Photo: Scott Phillips

Great, easy recipe and smells amazing as you grind it all together. Don't skip toasting the walnuts, it makes a huge difference in the flavor. lastly, combine all the ingredients except the cheese and freeze it. When you are ready to use the pesto, add the cheese, (re)blend, add a bit more fresh lemon and season to taste. YUM! I can't wait to spread it on a white-fleshed fish, cover with panko and bake, I'm sure it will taste amazing!

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