Walnut Parsley Pesto Recipe

Walnut Parsley Pesto Recipe

Ingredients:

• 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)

Directions:

• 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.

Note:

Use with pasta or as a spread on bread or toast, add to rice or what ever floats your boat.