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Parsley and Walnut Pesto

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 12 servings (serving size: 1 tablespoon)
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.

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

Nutrition 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

How to Make It

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