Parsley Pesto With Toasted Walnuts

This Parsley Pesto with Toasted Walnuts offers a fresher, lighter alternative to traditional basil pesto. The robust flavor of flat-leaf parsley pairs beautifully with the rich, earthy notes of toasted walnuts and sharp Parmesan cheese. Blended with garlic and a touch of olive oil, it creates a smooth, emulsified sauce that is bursting with flavor. Perfect for tossing with pasta, spreading on toast, or using as a marinade for grilled chicken or fish. Its vibrant green color and herbal aroma make it an excellent topping for salads or roasted vegetables. This versatile sauce is quick to prepare and keeps well in the refrigerator, making it a handy staple for weeknight meals or entertaining.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 356.4

Dietary: Gluten-free

Description

This Parsley Pesto with Toasted Walnuts offers a fresher, lighter alternative to traditional basil pesto. The robust flavor of flat-leaf parsley pairs beautifully with the rich, earthy notes of toasted walnuts and sharp Parmesan cheese. Blended with garlic and a touch of olive oil, it creates a smooth, emulsified sauce that is bursting with flavor. Perfect for tossing with pasta, spreading on toast, or using as a marinade for grilled chicken or fish. Its vibrant green color and herbal aroma make it an excellent topping for salads or roasted vegetables. This versatile sauce is quick to prepare and keeps well in the refrigerator, making it a handy staple for weeknight meals or entertaining.

Ingredients

2 cups Packed Italian
2 tablespoons Grated Parmesan cheese

Directions

1
Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, then let cool.
2
Combine parsley leaves, garlic clove, packed fresh basil leaves, toasted walnuts, and grated Parmesan cheese in a food processor.
3
Pulse the mixture until the ingredients are finely chopped and combined.
4
Add low-salt chicken broth to the processor and puree until smooth.
5
With the machine running, gradually drizzle in the olive oil until the mixture emulsifies and becomes smooth.
6
Transfer the pesto to a large bowl and season with salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 356.4kcal

% Daily Value *
Total Fat 22.8g36%
Saturated Fat 7.6g38%
Cholesterol 56.4mg19%
Sodium 841.2mg36%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 30.0g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays or small containers for up to 3 months.

Substitutions: For a vegan version, omit the Parmesan cheese or use a nutritional yeast substitute. You can replace chicken broth with vegetable broth or water.

Tip: To maintain the vibrant green color, you can add a small amount of spinach to the blend, though it is not listed in the original ingredients.

Preparation: This pesto can be prepared up to 2 hours ahead of serving. If storing longer, pour a thin layer of olive oil on top before sealing to prevent oxidation.

Keywords: pesto, parsley, walnuts, sauce, vegetarian, italian, herb, garlic, parmesan, olive oil, condiment, topping, quick, easy, fresh, nutty, green, blender, processor, meal prep

Read it online: https://www.chefs-mate.com/recipe/parsley-pesto-with-toasted-walnuts/