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
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.