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A glass bowl of pesto sauce.
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5 from 4 votes

Parsley Pesto with Walnuts

This parsley pesto with walnuts is easy to make and rich yet refreshing. It's delicious tossed with pasta, used as a pizza sauce, or spread in sandwiches.
Prep Time10 mins
Total Time10 mins
Course: sauce
Cuisine: American
Servings: 8
Calories: 174kcal


  • Blender or food processor


  • 2 cups fresh parsley
  • 1 garlic clove
  • 1/2 cup walnuts
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Add the fresh parsley, walnuts, extra virgin olive oil, garlic clove, lemon juice, salt, and pepper to a food processor or blender.
  • Blend until smooth, scraping down the sides of the food processor or blender as necessary.
  • Toss with pasta, use as a pizza sauce, drizzle on roasted vegetables, etc.


  • Store this parsley pesto in an airtight container in the fridge for up to five days.


Serving: 2Tablespoons | Calories: 174kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 154mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1266IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg