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Jar of Walnut Parsley Pesto

Creamy Walnut Parsley Pesto Sauce (No Pine Nuts!)

DWELL by Michelle
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.
5 from 3 votes
Prep Time 10 mins
0 mins
Total Time 10 mins
Course Dips
Cuisine Italian
Servings 30 servings
Calories 84 kcal


  • 1 cup toasted walnuts
  • 2 cups parsley , loosely packed
  • 4 cloves garlic , minced
  • 1 lemon , zested and juiced
  • 1/2 cup parmesan cheese , grated
  • 1/2 to 1 cup extra-virgin olive oil 
  • 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 mixture roughly combines, then 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 jar until ready to use. Pesto will keep in the refrigerator for 5 days. ENJOY!
Keyword italian dips