Walnut Parsley Pesto

Walnut Parsley Pesto is a traditional winter pesto made from parsley and walnuts instead of basil and pine nuts. We usually think of pesto as a summer food, given the way the basil takes over in the garden. Pesto making is just something you do with all that bounty.

But you can easily make fresh pesto in the fall or winter using parsley and walnuts instead of basil or pine nuts.

FMM: This was alright, but I like the pesto made with basil better, maybe because I had it made with basil when I first ate it. I saw other recipes that used a lot more walnuts and cut back a bit on the olive oil. If we make this again, we'll try this. Also, there is a type of pesto called Salsa di noci, which uses walnuts, parmesan, garlic, olive oil, milk and white bread. The bread is added to make the sauce thicker, and a mixture of milk and olive oil is used to make it creamier.

2 cups packed, stemmed Italian parsley
1/4 cup walnuts, toasted
1/2 cup freshly grated Parmesan cheese, or to taste
2 cloves garlic
Course salt
2/3 cup olive oil
Pepper to taste

Put the parsley, walnuts, 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. Add pepper to taste.

Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.