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Walnut-Parsley Pesto

Scott Phillips

Yield: Yields about 2 cups.


  • 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

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 280
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 10
  • Sodium (mg): 490
  • Carbohydrates (g): 4
  • Fiber (g): 2
  • Protein (g): 7


  • 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.

• 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.


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Reviews (1 review)

  • Robbzgal | 09/01/2010

    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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