New This Month

Walnut Parsley Pesto

Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.

  • Yield: Makes 1/2 cup

Source: Whole Living, April 2011


  • 1 cup packed fresh flat-leaf parsley
  • 2 tablespoons toasted walnuts
  • 2 tablespoons grated Parmesan
  • 1 clove chopped garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and ground black pepper


  1. Process parsley, walnuts, Parmesan, garlic, and lemon juice in a food processor. With machine running, gradually add olive oil. Process until smooth. Season with salt and black pepper.

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