0.0 – 0 reviews • Nut Recipes
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
15 min |
| Yield: |
1 (18-ounce/500 g) jar |
Ingredients
- Bunch fresh flat-leaf parsley, washed and dried
- 1/2 cup/125 ml walnuts
- 2 cloves garlic
- 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
- Salt
- 1 cup/250 ml extra-virgin olive oil
Instructions
- Put the parsley, walnuts and garlic on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the chopped ingredients in a jar and add the Parmigiano cheese, salt, to taste and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
- Cook’s Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
346 |
| Total Fat |
36 g |
| Saturated Fat |
6 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
5 g |
| Cholesterol |
7 mg |
| Sodium |
140 mg |