I enjoyed this with some sweet potato salad and look forward to more ways to use it. Thanks!
Lovely pesto! I have the perfect parsley growing in the garden, and this was an ideal way to use it. Quick too. Today I had it alongside some scrambled tofu & toast, but no end to the ways I might use it. I like the slight walnut flavour, but not so much that walnut is all you can taste. Thanks for posting!
This is a great parsley pesto. I added a dash of the caper vinegar and didn't need the extra salt (as others recommended, I didn't add sugar either). No walnuts, so I toasted sunflower seeds and used those. In addition to the other serving suggestions, I think this will be nice stirred into sour cream or yogurt.
This was really good. I left out the capers as I did not have any. I also toasted the walnuts and left out the sugar. I put it on a pasta salad which is chilling a bit in the fridge. I tasted it first and it was yummy. I was thinking about getting some more parsley tomorrow and I bet fresh lemon juice would be great. MMMmmm
Very very refreshing. The only change I made was to not add sugar-personal preference. Great on tri-tip - thanks for a healthy and tasty pesto !
This is a good versatile pesto. I had lots of parsley in my herb garden that I needed to use before it was killed off this winter, so I tried this recipe. I strayed from the original recipe just a little because of how I think I'll use it. I did not add the olives and I used walnut oil as well as olive oil. The nutty flavor came through without the "nut texture". I pureed it quite finely and froze it in small portions to take out as needed this winter. I have found that silicon muffin cups work beautifully! (I placed 6 on a plate, filled each with the pesto, froze them and, when solid, popped them out and put them in an air-tight freezer container.) I'll have fresh parsley flavor whenever I need it. Thanks for this idea of how to use up extra herbs.