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 Pesto Shrimp, Zucchini Spaghetti, keto pesto chicken, Pesto Chicken Casserole and Hasselback Ricotta Spinach Pesto Chicken dish.
How to Make Walnut Parsley Pesto
Prepare Ingredients: Ensure the parsley leaves are plucked from the stems, the garlic clove is peeled, and all other ingredients are measured and ready.
Blend: Place the parsley leaves, peeled garlic clove, walnuts, lemon juice, lemon zest, olive oil, salt, and black pepper into a food processor or blender. If you’re making a smaller amount, you can use a bullet blender.
Blend to Smooth: Process all the ingredients until the mixture becomes smooth and consistent in texture.
Transfer and Serve: Once blended to a smooth consistency, transfer the pesto sauce to a bowl. It’s now ready to be used as a flavorful addition to your meals!
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Keto Pesto Sauce with Parsley Walnut
Ingredients
- 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
Instructions
- 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.
