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Walnut Parsley Pesto


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Walnut Parsley Pesto 0 Picture


  • 1 cup walnut halves, lightly toasted
  • 1 cup flat leaf parsley, lightly packed
  • ¼ cup capers, rinsed and drained
  • 2 garlic cloves, peeled and minced
  • 1 tsp lemon zest, finely grated
  • 1 cup olive oil
  • 1/3 cup Romano or pecorino cheese, finely grated
  • salt and freshly ground black pepper



Step 1

Place walnuts in a food processor bowl fitted with a metal blade. Pulse on and off in bursts until coarsely ground. Add parsley, capers and garlic and whirl to blend. Scrape down sides of bowl with a spatula. With a motor running, gradually add olive oil in a steady stream until blended. Add cheese and salt and pepper to taste. If not serving right away, transfer to a container with a tight-fitting lid. Cover surface with a thin layer of olive oil and store tightly sealed for up to a week.

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