Pesto Me Up: Parsley and Walnut Pesto

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Springtime has come to Saint Louis! This includes torrential downpours, tornadoes, flowers, and green grass. And yes, that is quite the mix. But, some of my favorite garden plants are my herbs. I sneak these tasty leaves into many dishes.

But, my favorite herb recipe is pesto. One batch makes many servings; it freezes and stores well, and has such intense flavor. Traditionally, pesto is made with basil and pine nuts. But, both are very expensive food items. Parsley runs cheaper at a dollar per bundle and I always have walnuts in my freezer.

Pesto has just a few ingredients but has such lovely color. Hope you enjoy this recipe as much as I did.

Parsley and Walnut Pesto

  • 1½ fresh parsley leaves
  • ½ cup  walnuts
  • 2 to 3 cloves garlic crushed
  • ¾ cup olive oil
  • ½ cup Romano cheese, finely grated
  • sea salt and freshly ground black pepper to taste

Preparation In the bowl of a food processor, add walnuts and garlic pulse several times to break down. Add parsley and while the food processor is running pout the olive oil slowly into the parsley mixture until well mixed. Add Parmesan, blend with salt and pepper.

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Store in a tightly sealed container in the refrigerator for up to 1 week or freeze for 3 to 4 months.

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Simple Pesto Mayo: add 2 parts mayo to 1 part pesto. Add to your favorite sandwich. So yummy.

Penny Tails: Our little sun worshipper.

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