Updated: Aug 4, 2020
Walnut Parsley Pesto Recipe
1 cup shelled walnuts, about 3 1/2 ounces (sub ½ C.: sunflower, pumpkin seeds, or pine nuts)
1 ½ cups chopped parsley, about 1 bunch (or an equivalent mix of: basil, nettle, dandelion, etc)
½ cup grated pecorino or parmesan cheese (vegan sub: 1 T Nutritional Yeast (secret ingredient), ½ t. salt, ½ t. pepper, ½ lemon, squeezed and strained from seeds)
2 garlic cloves, roughly chopped
1/2 teaspoon salt
½ cup extra virgin olive oil (add ¼ C. more if needed)
Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.
Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.
Use with pasta or as a spread on bread or toast, add to rice or what ever floats your boat.