Pair with rich fish like salmon or trout (good sources of healthful omega-3 fatty acids), white-meat poultry (low in saturated fat), or pasta. You can also stir a bit into minestrone or steamed rice. Hearty walnuts add polyunsaturated omega-3 fatty acids, while olive oil is a good source of monounsaturated fats. Since a little of this zesty spread goes a long way, you may want to freeze leftover pesto in ice cube trays overnight and then transfer to a zip-top plastic bag. The bright flavor should last for up to three months.
What a refreshing and delicious spin on traditional pesto! The parsley and walnuts are an original and tasty departure from the typical basil and pine nuts. I have made this pesto many times in the past, and will continue to do so in the future.
*I have subbed in cilantro for the parsley with positive results*
Excellent and very easy. I have made this several times, varying the herb by what I have, but always including some fresh basil. Tonight it was Italian parsley, basil, and arugula.
I have also added a tsp. of walnut oil for extra moistness and flavor.
Overall I enjoyed this pesto. It has a nice bright flavor that helps get me ready for the spring. I would recommend adding extra oil to the recipe, because it did come out pretty thick, like peanut butter. That makes it hard to toss with pasta. Like the other reviewers, I added some of the pasta cooking water to thin it out before tossing.
We used curly parsley and toasted the walnuts in a pan on the stove. Also tossed with fettuccine, but it coated the noodles fine without using any cooking liquid. This was tasty, but nothing special. Definitely more economical than basil-based pestos, but not the same robust, bold flavor you typically expect from pesto. Still, it was simple to make and I'd probably try it again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!