Parsley Pesto
Parsley Pesto
- 1 cup shelled walnuts, about 3 1/2 ounces
- 2 cups chopped parsley, about 1 bunch
- 1/2 cup grated pecorino or parmesan cheese
- 3 garlic cloves, roughly chopped
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
Add walnuts, parsley, cheese, garlic, salt into food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.
Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.
GREAT on so many things, sandwiches, potato salad, roasted vegetables, flat bread…
Health Benefits of Parsley Pesto
- Parsley is high in antioxidants, it improves digestion, and has antibacterial properties.
- Olive Oil can protect against heart disease, has anti-inflammatory properties, and is rich in healthy monounsaturated fats, among other things.
- Walnuts are also good for the heart, they contain calcium and iron, and are a great source of omega-3 fatty acids.
I also used it to jazz up a cucumber salad (below)
And Potato Salad
