Description
This delicious parsley pesto is made with toasted walnuts, parmesan, and lemon. This pesto is perfect as a sauce, dip, or sandwich spread.
Ingredients
Units
Scale
- 1 bunch parsley, large stems removed
- 1 small shallot
- 1/2 cup walnuts
- 1/2 teaspoon lemon zest
- 2 tablespoons Parmesan cheese
- 1/4 cup olive oil
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Preheat the oven to 350 degrees and toast the walnuts for about 6 minutes.
- Once toasted, place the walnuts in a clean towel, fold the towel around the walnuts, and rub them together to remove the skins (this reduces bitterness).
- In a food processor, add the toasted walnuts, chopped shallot, Parmesan cheese, lemon zest, salt and pepper. Blend until chunky.
- Add the parsley to the processor. Pulse until the herbs are evenly chopped.
- With the food processor on low speed, slowly drizzle in the olive oil to create a thick, even pesto. Avoid overmixing to prevent browning.
- Taste and adjust seasoning as needed. The pesto can be frozen to maintain its bright green color.