Category: Pesto

Parsley & Walnut Pesto

Parsley & Walnut Pesto

Also known as “Walnut Sauce” (but more like a paste) this is my favorite thing to do with parsley. The sauce can be thinned with water as needed for more traditional pesto uses (e.g., pasta) or non (e.g., green beans).

Cook Time: 15 minutes
Servings: Makes about 3/4 cup

Ingredients

  • 1/2 c chopped walnuts
  • 1 c packed flat leaf parsley
  • 2 T olive oil
  • 1 T tomato paste
  • 2-3 garlic cloves
  • 1/2 t coarse salt (or to taste)


Directions


Place all ingredients in a food processor. Process until a smooth paste is formed. Add water as needed for desired consistency. Freezes well.

Vegan Pesto



Ingredients

  • 1/3c pine nuts
  • 1/3c nutritional yeast
  • 1/3c olive oil
  • 5 gloves garlic
  • 3c packed basil
  • salt/pepper to taste

Directions


Puree in food processor. Add to pasta!

Garlic Scape Pesto



Ingredients

  • 1lb garlic scapes, cut into 2-inch pieces
  • 1 1/4c parmesan cheese
  • 1/2c walnuts
  • 1c olive oil
  • 1T lemon juice
  • ground black pepper to taste

Directions


Puree in food processor. Add to pasta!

Scallion Pesto



Ingredients

  • 2 bunches scallions (15-20 stalks)
  • 1/2c almonds
  • 2 garlic cloves
  • 1/4c olive oil
  • 3T parmesan or nutritional yeast
  • 3T lemon juice
  • 1/2t salt
  • 1/4t black pepper

Directions


Puree in food processor. Add to pasta!

Cilantro Pesto



Ingredients

  • 1/2c whole almonds
  • 2c packed cilantro
  • 1/3c grated pecorino or parmesan
  • 2 garlic cloves
  • 1/2c olive oil
  • 1 1/2T lemon juice
  • 1/2t salt
  • 1/4t pepper
  • 1/4t crushed red pepper (optional)

Directions


In a food processor or blender, process the almonds until they have
turned into fine crumbs.

Add the remaining ingredients and process until smooth. Add to pasta!