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.