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Walnut Parsley Pesto

Use on top of grilled chicken or fish, spread on flatbreads or toss with pasta or steamed broccoli.
pesto made with walnuts and parsly
  • Makes 2 cups
  • Prep Time 10 minutes
  • Cook Time 0 minutes


  • 2 cups packed fresh parsley
  • 2 tsp. fresh oregano
  • 1/4 cup toasted walnuts pieces
  • 1 garlic clove
  • 1 tsp. lemon juice
  • 1/4 tsp. lemon zest
  • 2 tbs. grated Parmesan cheese
  • 1/8 tsp. sea salt
  • 1/4 tsp. fresh ground black pepper
  • 3 tbs. olive oil
  • 1 tbs. toasted walnut oil


In a food processor, combine the parsley, olive oil, oregano, walnuts, garlic, lemon juice, zest, cheese, salt and pepper. Blend until finely chopped and slowly drizzle the walnut oil into the blender through the hole in the lid.
Blend until mixture is smooth and thick. Adjust seasoning with additional salt and pepper as needed.
Place in food storage container, cover, label, date and refrigerate until needed.

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Cary Neff

Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.


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