Parsley and Walnut Pesto

Parsley and Walnut Pesto Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

12 servings (serving size: 1 tablespoon)

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 87 %
Fat 6.7 g
Satfat 0.8 g
Monofat 2.9 g
Polyfat 2.7 g
Protein 1.3 g
Carbohydrate 2 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 156 mg
Calcium 27 mg

Ingredients

3 cups fresh flat-leaf parsley leaves (about 2 1/2 ounces)
1/2 cup chopped walnuts, toasted
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, chopped

Preparation

1. Combine all ingredients in a food processor; process until smooth.

Note:

Jaime Harder, MA, RD,

April 2008
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