Description
Pesto doesn’t require basil. Instead try another fresh herb. Toss this versatile parsley walnut pesto in pasta or in grains like barley or quinoa.
Ingredients
- 2 garlic cloves, peeled
- 2 cups fresh parsley
- 1/4 cup walnuts
- 1/4 cup grated Parmesan
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Finely chop the garlic in a food processor. Add the parsley, walnuts, Parmesan, lemon juice, salt and pepper, and process into a paste. While the food processor is running, pour the olive oil in a fine stream until the pesto is smooth.
- Store in an airtight container in the refrigerator.
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