Who says you need pine nuts or basil to make delicious pesto? This creamy walnut parsley pesto sauce features fresh parsley and toasted walnuts, and requires NO pine nuts and NO basil! Oh, and did I mention this easy pesto recipe can be made ahead, and only takes 10 minutes to make? Gluten-free and vegetarian.
salt and pepper, to taste (I use 1/2 tsp salt and 1/4 tsp pepper)
In a food processor fitted with an S blade, add the walnuts, parsley, garlic, lemon zest and juice, parmesan cheese, salt, and pepper. Pulse a few times until the mixture roughly combines, occasionally scraping the sides of the bowl.
Drizzle in the olive oil, starting with 1/2 cup. Process for 20 seconds until combined. At this time, the pesto should be creamy. If desired, you can add more olive oil to thin the pesto to your desired consistency.
Use immediately, or store in an airtight jaruntil ready to use. Fresh pesto will keep in the refrigerator for 5-7 days. ENJOY!