Parsley Walnut Pesto is a perfect fall and winter remedy to pesto withdrawal. Toss it with pasta, spread it on bread, use as a sauce for chicken, or dip veggies into it.
Note: This pesto stores beautifully for up to a week, covered, in the fridge and several months in the freezer.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 2 cups
- 1 1/2 cups walnuts
- 2 – 3 cloves garlic
- Leaves from 2 bunches flat-leaf parsley
- 1/2 cup walnut oil
- 1–2 Tbsp. fresh lemon juice or cider vinegar
- 1/2 cup freshly grated aged Pecorino cheese, plus more for serving
- Salt to taste
- In a large frying pan over medium high heat, toast walnuts, shaking the pan frequently until walnuts start to smell toasty good and take on a bit of color, 3 to 5 minutes. Take care not to let them darken too much in the pan – they will continue to toast up when you take them off the heat. Transfer to a plate or cutting board and let cool.
- In a food processor or blender, pulse garlic until minced – scraping the sides down as needed. Add parsley leaves and pulse until reduced a bit. Add oil and lemon juice and whirl until fairly smooth.
- Add walnuts and pulse until as smooth as you like (I prefer to have some chunks of walnut in there). Add cheese and pulse to combine. Taste and add salt as you like.