Parsley Walnut Pesto

Yield: approximately 1 cup


  • 1 bunch of parsley
  • 3 cloves garlic
  • ¼ cup lightly toasted walnuts
  • ½ cup walnut, canola, or olive oil
  • zest from one lemon
  • ¼ teaspoon sea salt or kosher salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)


  1. Remove the parsley leaves from the stems, discard stems. You should get about 2 cups of loosely packed leaves.

  2. Put the parsley, walnuts and garlic into the food processor and turn it on.

  3. Add the oil while the food processor is running.

  4. Stop scrape sides and taste.

  5. Add lemon zest, freshly ground black pepper, and salt.

  6. Close lid and turn on food processor again for just 30 seconds longer.

  7. Taste and add salt and pepper as needed.