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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Parsley and Walnut Pesto

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.

Cooking Light APRIL 2008

  • Yield: 12 servings (serving size: 1 tablespoon)

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.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 87%
  • Fat: 6.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.7g
  • Protein: 1.3g
  • Carbohydrate: 2g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 156mg
  • Calcium: 27mg
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Parsley and Walnut Pesto recipe

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