Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

How to Make It

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

Ratings & Reviews

foodforliving's Review

November 26, 2009
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's Review

July 22, 2011
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.

aregester's Review

October 14, 2010
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.

DrakeMichaels's Review

March 16, 2010
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.

sirrah231's Review

June 25, 2009
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.