Walnut Parsley Pesto
Ingredients
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4 ounces California walnuts
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1 bunch of parsley
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1 clove of garlic
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1 ounce parmesan cheese
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4-6 tablespoons olive oil
PREPARATION
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Wash the parsley, pat dry and pluck off the leaves. Set aside.
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Peel the garlic, and chop it coarsely. Set aside.
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Grate the cheese. Set aside.
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In a blender or food processor, grind the walnuts for 3-4 minutes until the mixture becomes sticky or paste-like. As soon as the walnuts have formed a paste, add the parsley, garlic, cheese and olive oil, and blend again thoroughly.
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Spoon the walnut parsley pesto into a container with a lid, seal, and store in the refrigerator until ready to use.
NUTRITION
- Calories: 350 cal
- Total Fat: 35 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 14 g
- Monounsaturated Fat: 14 g
- Cholesterol: 5 mg
- Sodium: 50 mg
- Carbohydrates: 5 g
- Dietary Fiber: 2 g
- Total Sugars: 1 g
- Added Sugars: 0 g
- Protein: 7 g
- Vitamin D: 0 mcg
- Calcium: 142 mg
- Iron: 2 mg
- Potassium: 197 mg