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Walnut Parsley Pesto Recipe

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.

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