Parsley Walnut Pesto
Recently I had a chance to meet some wonderful people who are working really hard to reduce plastic waste.
They make their own beeswax wraps and reusable shopping bags by hand as well as educating people about how to promote a better environment.
They are so enthusiastic about finding the solutions for plastic pollution and to talk to them, it’s inspiring!
So one girl gave me her lovely handmade reusable bag with some cute, delicate embroideries of a bee and leaves.
The other girl also gave me the most beautiful looking parsley in a huge paper bag that she grows in her organic garden as a gift on the first meeting.
It’s very thoughtful, isn’t it?
We exchanged many valuable ideas for a better future and I had a great time with them, but at the same time, I was so excited to think what I could do with that beautiful fresh herb.
Usually, the parsley is used as a garnish which is sprinkled on top of the food to add the color or lift the flavor of the dishes up. But parsley is not a second banana!
It can be a big star!!!
Parsley actually offers many more nutrients than you think.
In fact, just two tablespoons (8 grams) of parsley deliver more vitamin K than you need in a day.
This herb is also packed with vitamin A and C, known as antioxidant to boost the immune system.
The good news is it is low calorie.
So on the way home, I stopped by at the supermarket and grabbed walnuts, a lemon, parmesan cheese and garlic, putting them in the shopping bag that I had just received at the meeting.
What did I make with these ingredients?
Parsley walnut pesto!
It has vibrant color, fresh scent and dark green flavor of parsley.
You can use it as a dip, salad dressing, sandwich spread or pizza topping. It also goes well with pasta, bread, chicken or fish.
It’s very tasty and simple to make, so I want to share my recipe with you!
Parsley Walnut Pesto
・2 cups flat-leaf parsley
・1/2 cup walnuts (50g)
・1/2 cup grated parmesan cheese
・1 to 2 garlic cloves
・Grated rind of 1/2 lemon
・Juice of 1/2 lemon
・1/2 teaspoon salt
・1/2 cup extra virgin olive oil
1. Put all the ingredients in a food processor and pulse to combine.
Scrape down the sides of the container, then pulse again until it is coarse puree.
3. Keep the pesto in 4evaeco airtight food container and refrigerate for 5 to 7 days or freeze for 3 to 4 months.
– To create a slightly more rustic pesto, try use a mortar and pestle.
You can save on electricity, too!
Hope you like and enjoy this recipe!