Recipe courtesy of Michele Urvater
Parsley Pesto
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 363
- Total Fat
- 37
- Saturated Fat
- 7
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 7
- Cholesterol
- 10
- Sodium
- 219
- Total: 5 min
- Prep: 5 min
Ingredients
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper
Directions
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.