Sauces and Dressings

Walnut-Parsley Pesto

Makes about 1¼ cups

Walnut-Parsley Pesto

Makes about 1¼ cups

This recipe is a fresh alternative to traditional pesto, especially in the cooler months, when basil is not as plentiful.

Nutritional information per serving (1 tablespoon): Calories 78 (82% from fat)
carb. 2g
pro. 1g
fat 8g
sat. fat 1g
chol. 1mg
sod. 46mg
calc. 23mg.
fiber 0g

Ingredients

½ cup walnuts, lightly toasted1garlic clove2cups loosely packed fresh parsley (about 1 small bunch)¼cup grated Parmesan¼ teaspoon kosher or sea saltpinch freshly ground black pepper½teaspoon lemon zest 1½teaspoons fresh lemon juice½ to ¾cup extra virgin olive oil, divided

Preparation

Put the walnuts in the blender jar. Run on speeds 1 to 3 for about 10 to 15 seconds, or until finely chopped. With the unit running on speed 1. Carefully remove the measuring cup from the cover of the blender. Gradually add the garlic and parsley through the lid opening. Let run until roughly chopped, stopping to scrape down the sides of the jar as necessary. Add the Parmesan, salt, pepper and zest. Pulse 3 to 4 times to mix. Add the lemon juice and blend on speed 1. Remove the measuring cup and slowly pour ½ cup of the olive oil, using a liquid measuring cup, through the lid opening while the mixer is running. Scrape down as necessary and let run until desired consistency. Add remaining oil for thinner consistency. To store, transfer to a glass jar or bowl, tap to remove all air bubbles and even out the surface. Float a layer of olive oil on top; cover with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.