Italian Parsley Pesto with no garlic

August 16, 2018

 

When I made Italian parsley creamy pasta last time, I also made this parsley pesto for my sandwich, pasta, pilaf, pizza...etc! I usually use pine nuts but used walnuts for this recipe.  You could use almonds if you want to increase calcium intake :)

 

The nutrition benefits of parsley: high Vitamin K, C, A, folic acid, iron and calcium.  Parsley helps improve digestion. If I have heartburn, parsley juice is helpful to ease my symptom.Walnuts are a great plant source of omega-3 fatty acids : boost overall health! (boost immune system, increase blood flow, reduce chronic inflammation (good for arthritis, diabetes, cardiovascular diseases, cancer, etc). 

 

 

 

I have heartburn from garlic sometimes so didn't use it in this recipe. If you put garlic, you can put 1-2 cloves.

 

<Ingredients 2 cups>

2 1/2 cups packed, parsley leaves and stems, coarsely chopped

1/4 cup walnuts

2/3 cup extra virgin olive oil

1/3 cup freshly grated pecorino romano cheese (or parmesan)

Ground black pepper to taste

Salt as needed

 

<Instructions>

1. Place parsley, walnuts, cheese, and olive oil in a food processor and pulse a several times until completely combined. 

2. Add black pepper and pulse 1 - 2 times and add salt if needed.

* Pesto will last 1 week in a refrigerator and 1-2 months in a freezer. 

 

 

 

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