Pesto alla genovese or pesto is a sauce originally from Genoa, Italy. It’s normally made of basil, oil, garlic, grated hard cheese, and pine nuts.
The secret of this recipe is the earthiness of the parsley with the bright lemon-garlic flavor combined with the fruitiness of the walnut.
This is no traditional pesto, not only because this has a very unique flavor profile, but also because it is a lot more affordable than the basil and pine nut version. Also, there is a big chance that you have all of these ingredients already on hand, making a lot easier for you to give this recipe a try.
For this recipe, we’ll tweak it a little bit. We use Italian Parsley, garlic, walnuts, lemon juice, lemon Zests, olive oil, salt and black pepper.
This sauce will go very well with the Zucchini Spaghetti dish.
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Parsley Walnut Pesto Sauce
- Blend all of the ingredients in a food processor or blender until they become smooth. Alternatively, use the bullet if you are blending only small amounts of the ingredients.
- Once the mixture is homogeneous enough, transfer to a bowl and reserve.