WALNUT PARSLEY PESTO

2023-02-14 17:35:47

We've got a big box of walnuts as a gift and therefore it's walnut season in our kitchen. I'm going to prepare the next dishes with this valuable and delicious ingredient. A big thanks to the sponsors of the walnut box :)

You can prepare the walnut parsley pesto in two versions: less or more caloric. To reduce the number of calories I used more broth instead of olive oil. If you don't care about calories, add more olive oil - then the pesto will be more creamy.

You can serve the walnut parsley pesto with pasta or fresh bread.

ingredients

850 kcal in 100 g*

100 g walnuts + a few for garnish
1/2 bunch of fresh parsley (leaves only) + 2-3 sprigs for garnish
250-300 ml vegetable broth (lazy version: add just 1/3 vegetable broth cube of a good quality)
4 tbsp olive oil
1 clove garlic
1 tbsp yeast flakes
1 tbsp lemon juice
2 large pinches of salt
a large pinch of herbal pepper
1 tsp soy sauce (optional)
to serve: your favourite pasta or bread

*I included soy sauce. I didn't include the walnuts and parsley for garnish.

recipe

Rinse the walnuts in a sieve and roast them in a dry frying pan until they appear golden brown and crunchy. When they cool down, cut them into smaller pieces and then place in a bowl. Peel the garlic clove, wash, grate it on a fine-mesh grater and add to the bowl. Add the rest of the ingredients, except parsley, to the bowl. Blend until smooth. If the pesto is too thick, add a little water. Wash and chop the parsley, then add to the pesto and stir thoroughly.

Serve the pesto e.g. with pasta. This time I chose fresh whole wheat fettuccine.

Garnish the dish with parsley and chopped walnuts. Enjoy!