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a bowl of freshly made parsley pesto
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Parsley Pesto

Enjoy this fresh alternative to the regular basil pesto favoured by so many in the kitchen. Use up any leftover parsley to make a sauce and toss it through some pasta or serve with warm pita.
Course Dip
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 serves
Calories 407kcal
Author Peter G

Ingredients

  • 1 cup flat-leaf parsley tightly packed or use a big bunch with all the stems removed
  • 1 cup walnuts shelled, lightly toasted
  • ½ cup Parmesan cheese grated
  • 2 cloves garlic
  • ½ lemon juiced and zested
  • 1 pinch salt
  • 1 pinch pepper
  • ¾ cup olive oil extra virgin

Instructions

  • Place all ingredients except for oil in a food processor or blender.
  • Pulse the ingredients a few times, and proceed to add the olive oil in a thin stream.
  • Scoop out a tablespoon of the mixture and toss through some warm, freshly cooked egg noodle pasta.
  • Alternatively, you can spread it over flatbread or pita.

Nutrition

Serving: 1serve | Calories: 407kcal | Carbohydrates: 5g | Protein: 6g | Fat: 42g | Saturated Fat: 6g