This is a lovely winter alternative to the traditional pesto, using walnuts and parsley instead of pine nuts and basil.
It’s just as yummy as the original and great on pasta, potatoes or salmon which are family food staples in our house. Just whizz all the ingredients together and enjoy straight away or you can cover and chill in the fridge and it will last for several days.
Hope you enjoy this walnut and parsley pesto recipe!
- 1 cup of walnuts
- Approx 1 bunch chopped parsley
- 1/2 cup grated parmesan cheese
- 3 garlic cloves, roughly chopped
- 1/2 teaspoon salt
- 1/2 cup rapeseed oil