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    You are here: Home » salad dressings & sauces » Parsley Walnut Pesto

    Parsley Walnut Pesto

    May 25, 2014

    The best pesto is always homemade. Last week I made this easy parsley walnut pesto and my kids couldn't get enough of it. We had spent all afternoon at the park and were rushing to get home. Both kids were super hungry and I had about 2 cups of parsley that needed to be used sitting on the counter. I stood there and stared at it for about 5 minutes trying to decide what I can make with it until #1 asked me for pesto and noodles. Traditionally pesto is made with basil but I thought why not give parsley a try?

    I quickly boiled some water for pasta and got to adding the pesto ingredients into a food processor. 

    I then added the pasta into the boiling water and added the remaining ingredients into the food processor. Turned it on and voila! Pesto was done. 

    Drained pasta, mixed in the pesto and dinner was served.

    My kids and Hubbs ate this like it was there last meal. It really doesn't get better or easier than that. It's always great to find a recipe that is not only fast to make but satisfies the entire family. Pesto is just so versatile in that you can use it on a sandwich, pizza, or pasta. The best part is that you can mix it up however you like by using different herbs or nuts.

    5 from 1 vote
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    Parsley Walnut Pesto

    makes ¾ cup pesto, enough for 6 servings of pasta
    Course Gluten free, Paleo, Vegan
    Prep Time 5 minutes
    Total Time 5 minutes
    Author Vanessa @VeganFamilyRecipes.com

    Ingredients

    • 1 ½ cup Fresh Parsley washed - or large handful
    • 1 Garlic clove
    • ½ cup Walnuts about 12-14 walnut halves
    • ¼ cup Sunflower Seeds
    • ¼ cup Olive Oil
    • ¼ teaspoon Salt
    • ¼ teaspoon fresh cracked Pepper

    Instructions

    1. Place all ingredients in a food processor and process until desired consistency is reached.
    2. Mix in hot pasta, use as a sandwich spread, or as a pizza topping.
    3. Enjoy

    Recipe Notes

    1)If adding to pasta I suggest adding an additional ¼ teaspoon of salt (½ teaspoon total)2)Pesto will keep in airtight container topped with Olive Oil in refrigerator for 2-3 days.3)Can use ½ cup Walnuts if no sunflower seeds are available. (½cup total)

    More Vegan Salad dressings, Salsas & Sauces

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    • How to make Walnut Butter - 3 Ways (Raw, Maple, Chocolate)
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    • Homemade Taco Sauce
    Awesome Vegan Soups Cookbook - Vegan Family Recipes - Vanessa Croessmann

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    Reader Interactions

    Comments

    1. Shelley @ Two Healthy Kitchens says

      May 26, 2014 at 12:34 pm

      This looks so fantastic! I can totally relate to having a hungry family and little on hand but a few sprigs of parsley - lol! Actually, I often have leftover parsley from some recipe or other, and I love this idea for using it up and not letting it go to waste! So simple, so quick, so healthy - my kinda recipe! Pinning for sure! :D

      Reply
    2. Rita D says

      June 22, 2017 at 4:19 am

      I made this recipe awhile back as I needed to use up some parsley I then divided it into a few meals. Today I thawed one and had it with noodles very rich and tasty, I am growing parsley so now I know what I can making with it. Thanks

      Reply
      • Vanessa Croessmann says

        July 05, 2017 at 4:53 pm

        Hi Rita, I'm so happy you liked the parsley walnut pesto. My kids love this pesto so I make it quite a lot. I'm sure it will taste even better with homegrown parsley!

        Reply

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    Vanessa Croessmann - Vegan Family Recipes - blog, author

    Hi, I'm Vanessa! Mom of 3, a financial planner, recipe developer, photographer, & author of Awesome Vegan Soups. I'm here to share with you my take on family food and show you just how delicious plant-based cooking and baking can be.

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