Parsley Walnut Pesto Sauce Recipe | Keto Vale

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Parsley Walnut Pesto Sauce

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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 and Walnut Pesto

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Parsley Walnut Pesto
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5 from 1 vote

Parsley Walnut Pesto Sauce

Course Condiment
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Team


  • 1/2 bunch Italian Parsley (leaves plucked)
  • 1 garlic clove (peeled)
  • 1/3 cup walnuts
  • 2 tbsp lemon juice
  • 1/2 lemon zest
  • 1/3 cup olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper


  • 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.
    Mix Parsley, Walnut and Oil
  • Once the mixture is homogeneous enough, transfer to a bowl and reserve.


Macros (per serving): Calories: 212– Fat: 23g – Net carbs: 0.9g (total carbs: 1.8g, fiber: 0.9g) – Protein: 2.7g

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