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.
Walnut Parsley Pesto
- 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.