Make this easy pesto recipe by combining parsley, olive oil, walnuts, cheese, and garlic in your food processor. Create a homemade parsley pesto that is a scrumptious sauce with pasta, fish, vegetables and so much more!
2cupsparsleyabout 50 grams, fresh, loosely packed, rinsed and dry
¼cupextra virgin olive oil
⅛teaspoonkosher salt
pinchblack pepper
Instructions
Pulse together walnuts, minced garlic, cheese and parsley leaves in a food processor until coarsely chopped.
Drizzle the olive oil while the food processor is whirling until smooth and thick, approximately 30-60 seconds.
Add salt and pepper. Season to taste.
Use immediately or refrigerate for up to 3 days.
Video
Notes
1 serving=1 tablespoon
Take care when toasting the chopped walnuts as the process goes very quickly. You do not want burned nuts in the recipe.
Measure the fresh, whole parsley leaves by packing them loosely in your measuring cup. Be sure to remove the stems.
Depending on what you are using your pesto for, adjust its thickness by adding more olive oil.
Freshly grated cheese always tastes better.
Replace the Romano cheese with Parmigiano Reggiano.
If not using right away, add about ½ teaspoon freshly squeezed lemon juice and drizzle a little bit of olive oil over top before refrigerating.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.