Walnut & Parsley Pesto
This walnut and parsley pesto comes together in minutes and is a true all-rounder in the kitchen. Fresh parsley meets toasted walnuts, sharp Parmesan and good olive oil. The result is wonderful with courgette noodles, soups, stews or grilled meat and fish. Keep a jar in the fridge and you can lift countless dishes in an instant.
Ingredients
- 40 g walnuts
- 1 bunch parsley
- 0.5 tsp sea salt
- 1 clove garlic
- 80 ml olive oil, cold-pressed / extra virgin
- 50 g Parmesan, freshly grated
- black pepper, freshly ground, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 8 Servings |
|---|---|---|
| Calories | 140 kcal | 1,120 kcal |
| Carbohydrates | 1 g | 8 g |
| Protein | 3 g | 24 g |
| Fat | 14 g | 112 g |
| Fibre | 0.5 g | 4 g |
| of which sugar | 0.3 g | 2.4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Roughly chop the walnuts and toast them in a dry pan (no oil) until fragrant. Set aside and let them cool completely.
- Wash and finely chop the parsley. Finely chop the garlic too.
- Blitz the parsley, walnuts, garlic and sea salt with a hand blender until smooth, gradually adding the olive oil as you go.
- Stir in the freshly grated Parmesan.
- Season the pesto with salt and freshly ground black pepper. Stored in a screw-top jar in the fridge, it keeps for about 5 days.
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Nutrition facts per serving (estimate)
| Calories | 140 kcal |
|---|---|
| Carbohydrates | 1 g |
| Protein | 3 g |
| Fat | 14 g |
| Fibre | 0.5 g |
| of which sugar | 0.3 g |
Frequently asked questions
How long does homemade pesto keep?
Stored in a screw-top jar in the fridge, this walnut and parsley pesto keeps for about 5 days.
Can I make the pesto without Parmesan?
Yes, leaving out the Parmesan makes the pesto vegan. Try nutritional yeast instead for a savoury, cheesy flavour.
What goes well with walnut and parsley pesto?
It's brilliant with courgette noodles, soups, stews and grilled meat or fish.
Do I need a food processor for this recipe?
No, a simple hand blender does the job perfectly. A food processor works well too if you prefer.
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