Came across this recipe on the Country Living website when I had an abundance of parsley given to me. So from now on: when life gives you parsley, make pesto! I've used this on pasta and pizza (home-made whole wheat pizza dough, of course) and it's amazing. I've even turned picky eaters and hunters on to this stuff... enjoy!
The essential kitchen appliance necessary for this recipe (which has recently turned me incredibly domestic): the Food Processor!
Parsley-Walnut Pesto
Ingredients:
2 cups of parsley leaves (flat or curly)
3/4 cup toasted, chopped walnuts (to toast: cook in fry pan until fragrant and not burnt)
1/2 cup parmesan cheese
2 cloves of garlic, crushed
1/2 teaspoon salt
1 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons of lemon zest
- In food processor, pulse parsley, walnuts, cheese, garlic, and salt for about 30 seconds until everything is coarsely chopped
- In a bowl, combine olive oil, lemon juice, and zest.
- Slowly pulse oil mixture into parsley mixture in food processor.
- Enjoy!
This can also be prepared and frozen for up to 3 months.
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