January 8, 2013

Parsley Walnut Pesto

You know how sometimes you find a recipe that calls for fresh herbs, so you buy some, but then you have a whole bunch leftover?

This pesto is a great solution for that! I had a bunch of parsley leftover from a quinoa salad I made & I didn't want it to go to waste. This pesto recipe is perfect for small amounts of herbs. So many pestos call for 2-3 cups of a fresh herb & I rarely have that much on hand. You could also use this recipe with a different herb, like basil or cilantro for a different flavor.

While this doesn't make a large quantity of pesto (only about 1/2 cup), it's just the right amount to use on a pizza, as a sandwich spread, or mixed with pasta for 2. Plus, it's yummy & full of flavor & healthy fats!

Parsley Walnut Pesto
Yield: 1/2 cup

1 c parsley, washed & de-stemmed
1/4 c walnuts
2 T lemon juice
2 T extra virgin olive oil
1/8 tsp. salt

Combine all ingredients in a small food processor & process until mostly smooth. You may have to stop a few times to scrape down the sides. Store in an airtight container in the fridge until ready to use (no more than a week). Pesto can also be frozen, either in one container or in small batches in an ice cube tray (once frozen, remove from tray and seal in a freezer bag).


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