Parsley and Walnut Pesto

Pesto is a thing in our household. We all love it, on pasta, as a dip, on toasted sandwiches and pizza. And the best thing is that it’s so easy, and much tastier if you make it yourself. This parsley pesto recipe isn’t vegetarian as I used parmesan cheese. But you can subsidise it with a hard vegetarian or vegan cheese or nutritional yeast like this one: Vegan Basil Pesto Recipe using Nutritional Yeast.

Heh Presto - A Parsley and Walnut Pesto Recipe - Home Grown Parsley

I grow my own parsley, and garlic and so the only main ingredients I have to buy are the walnuts and cheese. But with a couple of tweaks like foraging for walnuts when they’re season, and using locally produced hard vegan cheese – this pesto can be sustainable living hit!

Heh Presto - A Parsley and Walnut Pesto Recipe - All the Ingredients

Think of basil pesto for summer time and parsley pesto for winter … give it a try – you might want to eat it all year round!


The Recipe

Ingredients:

  • 50g of fresh parsley
  • 100g walnuts
  • 150ml of olive oil
  • One large garlic clove
  • 80-100g of parmesan
  • Good pinch of sea salt
  • Good pinch of ground black pepper
  • Drizzle of lemon juice *optional

Instructions:

Get all your ingredients ready;

    • Wash and weigh the parsley
    • Weigh the walnuts
    • Grate and weigh the parmesan cheese
    • Measure the olive oil
    • Roughly chop the garlic clove

Heh Presto - A Parsley and Walnut Pesto Recipe - Transfer to air tight jar and refrigerate

  1. To a food processor, add the walnuts and garlic and process.
  2. Next add the cheese and process.
  3. Then add the parsley and process some more.
  4. Trickle in the olive oil as the processor runs.
  5. Add salt and pepper to taste, and the *optional lemon juice if you like.
  6. Store the pesto in a airtight jar and refrigerate. It should last about a week.
  7. Or you can freeze it in an airtight container and it’ll last 6-12 months.

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Edwina O'Connor
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