If you follow me on Instagram, then you already know I picked up my first CSA (Community Supported Agriculture) box of the season. It was loaded with tons of greens that I am incorporating into my meals this week. Included in my box was a huge bunch of flat leaf parsley. Flat leaf parsley is high in iron and Vitamin A. I don’t typically eat a lot of parsley, but I threw some in a smoothie today to get that extra boost of nutrition. It was actually rather tasty. Then, I had the brilliant idea to turn my bunch of parsley into a walnut parsley pesto. And, of course, it is also delicious, so I think I might just have a new favorite leafy green! I’ll be enjoying this pesto on some pita pizzas and smeared on whole wheat crackers. Oh, or maybe as a dip for some carrots and celery!
I made this pesto in my Blendtec blender because I didn’t feel like digging out my giant food processor. However, I think the recipe would work really well in a food processor. I would just mix all the dry ingredients together first and then add the oil last.
- 1/3 cup olive oil
- 2 Tbsp fresh lemon juice
- 2 cups flat leaf parsley (stems trimmed)
- 3/4 cups walnut pieces
- 1/2 cups Parmesan cheese
- 3 gloves garlic, minced
- 1/2 tsp salt
- Pour olive oil and lemon juice into high speed blender first and then add parsley, pushing it down into the oil Pulse a few times until parsley is roughly chopped.
- Add remaining ingredients and pulse until combined to desired consistency. Stop to scrape down sides as necessary.
- Store in airtight container in the refrigerator up to 4 days.