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Italian Parsley Pesto with no garlic

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 I used walnuts for this recipe. You could use almonds if you want to increase calcium intake :)

Parsley's nutritional benefits are impressive: It is high in vitamins K, C, A, folic acid, iron, and calcium. Parsley is a digestion booster and can even help with heartburn. On the other hand, walnuts are a powerhouse of omega-3 fatty acids, which can boost overall health and help with conditions like arthritis, diabetes, cardiovascular diseases, and even cancer.

I sometimes get heartburn from garlic, so I didn't use it in this recipe. If you want to add garlic, use 1-2 cloves.


<Servings: 2 cups>

2 1/2 cups 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


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

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

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

Posted on August 8th, 2018

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