Parsley Walnut Pesto

makes 3/4 cup pesto, enough for 6 servings of pasta
Course Gluten free, Paleo, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Author Vanessa


  • 1 1/2 cup Fresh Parsley washed - or large handful
  • 1 Garlic clove
  • 1/2 cup Walnuts about 12-14 walnut halves
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon fresh cracked Pepper


  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 1/4 teaspoon of salt (1/2 teaspoon total)2)Pesto will keep in airtight container topped with Olive Oil in refrigerator for 2-3 days.3)Can use 1/2 cup Walnuts if no sunflower seeds are available. (1/2cup total)