Thursday, 2 December 2010

Recipe: Parsley and Walnut Pesto

This is a very simple recipe and will keep for weeks if stored in a jar in the fridge.  It is good to use for a quick pasta dish, where you just boil up your favourite pasta, drain and then stir in as much or as little pesto as you like.  Then sprinkle with freshly grated Parmesan cheese.

Ingredients -

large handful of fresh parsley, finely chopped
1 tbsp walnuts, finely chopped
1/2 cup grated Parmesan cheese
1/2 tsp of both salt and pepper
olive oil

Put all the ingredients, except the olive oil into a medium sized jar and mix together well.

Pour in about a cup of olive oil, seal the jar and shake well.  Add a bit more olive oil if needed.  The dried ingredients should be just submerged in the olive oil.


  1. Thanks for sharing this recipe. We try to find all of the delicious walnut posts on line and on blogs and then we tell all of our walnut loving friends about it. Would love it if you would join our conversation. Have a good day.

  2. Thank you for your comment We Love. Here is a link to another of my walnut recipes for Parmesan Cheese, Grape and Walnut Turnovers. Hope you enjoy this one too.