-
-
My review
Walnut and Parsley Pesto
61k
Chef John
"I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 85Original recipe yields 8 servings (1 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
- Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
4/27/2016
Very good! I have to admit that I cheated...I do not own a mortar and pestle, so I had to improvise by using my chopper, which, of course, worked out great. My lemon was super juicy, so I would ...
7/17/2018
Thought it was really good....substituting 1/2 basil for half of the parsley. Perfect!
8/15/2018
I liked this pesto. It definitely goes with any grilled or seared protein. The nutty flavor combined with the regular parsley was an interesting and exotic flavor. I did not have Italian parsley...