Walnut Pesto with Lemon & Parsley

Here is another variation on traditional pesto using walnuts and parsley instead of pine nuts and basil. With the addition of lemon, you get a bright burst of flavor for any season. Slather on crusty bread and pair with a great bottle of wine with some good friends.

2 cups flat-leaf parsley (tightly packed)
1 cup toasted chopped walnuts
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 teaspoon salt
3/4 cup extra-virgin olive oil
fresh lemon juice from half a lemon
zest from one lemon

Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until mixture is well combined. Add olive oil, lemon juice, and zest in with the rest of the ingredients, pulsing to combine. Serve with rustic bread or crackers.

1 comment:

  1. I love the sound of these pestos! I'd be happy with either one if not both. A crusty loaf of bread and a little vino? Perfect! Okay maybe some veggies are in order too. ;)