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.
Parsley and Walnut Pesto
DrakeMichaels Posted: 03/16/10
sirrah231 Posted: 06/25/09
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.
aregester Posted: 10/14/10
I followed the advice of the other reviews and added a little of the pasta water. The recipe came out perfect. I think this will become one of my family's regular dinners.
foodforliving Posted: 11/26/09
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*
EllenDeller Posted: 07/22/11
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.