Parsley-Walnut Pesto

My food love keeps flipping when it comes to the level of steps a recipe demands to make. Pesto is my new green love which can be churned in few easy steps. I can have it many ways and each way is simpler than the other. Spread it over toast or mix with boiled pasta its perfect for a quick fix, my favorite way of having it over hot steamed white rice.

The one I am describing here is made from parsley (basil is traditional) and walnuts. The creaminess of the walnut goes very well with parsley mixed with olive oil and garlic.

Parsley-Walnut Pesto

Nutritional Value

Parsley is a rich herb and a good source of Vitamin K, C, A, folate acid and iron and if we see over internet hundreds of health benefits are allied with it similarly walnuts are a good source of omega-6 fatty acid called linoleic acid and magnesium.

Calories- 1600 ( 1 Cup)

                  90 ( 1 tbsp)

Though calories are high because of walnut and olive oil but pesto is always consumed in tablespoon measurement, so always consume wisely.

Servings- 5-6

Ingredients

2 Cups Parsley (chopped)

3/4 Cup Walnuts (chopped)

3 clove Garlic (adjust by taste)

1 Cup Parmesan Cheese (by taste)

1/2 cup extra-virgin olive oil 

2 teaspoon salt

Hint of cayenne

Method

Chop stemmed parsley and add in the mixer with walnut, garlic, parmesan cheese, salt and olive oil gradually as grinding it in mixer or food processor. Use within a week if you have to refrigerate it, am still not sure about the freezer life but according to internet six months in a freezer bag will cause no harm to these green beauty. Just defrost and use some hot pasta water to blend it with food.

Enjoy!