Easy Parsley Pesto with Walnuts & Lemon
Parsley pesto is a fresh and inexpensive alternative to the basil pine nut pesto favoured by so many. Bright and lemony with a gorgeous green hue, this tasty sauce can be used in a multitude of ways. This easy, 5-minute recipe comes highly recommended!
Servings 10 serves
Calories 244kcal
Ingredients
- 1 cup flat-leaf parsley tightly packed or use a big bunch with all the stems removed
- ½ cup Parmesan cheese grated
- 1 cup walnuts shelled, lightly toasted
- ½ lemon juiced and zested
- ¾ cup olive oil extra virgin
- 2 cloves garlic
- 1 pinch salt
- 1 pinch pepper
Instructions
- Place the parsley, Parmesan, walnuts, lemon juice and zest in a food processor or blender.
- Add the olive oil and garlic and pulse the ingredients a few times.
- Serve immediately or store in the fridge ort refrigerator.
Video
Notes
- Pour oil over the top of the pesto to make it last in the fridge. Fresh herbs will oxidise (read: turn brown and gross) when the cut bits are exposed to air. Make your parsley pesto last for up to two weeks in the fridge by smoothing down the top and covering the pesto with oil before storing.
- Freeze in ice cubes to make it last longer. If you're not sure you'll use the whole amount of this parsley pesto before it turns, grab a silicone ice cube tray. Divvy the pesto into roughly tablespoon sized increments, then cover with oil and freeze until solid. Cubes will keep in a zip top bag in the freezer for up to a month. Word to the wise, though - get a separate tray for freezing foods, or you risk having garlicky ice.
- Make it nut free by substituting sunflower seeds or pine nuts.
- Make it vegan by opting for plant based cheese.
- Don’t over process. Good pesto of any kind needs some texture!
Nutrition
Serving: 1serve | Calories: 244kcal | Carbohydrates: 3g | Protein: 4g | Fat: 25g | Saturated Fat: 4g