Earlier this year I saw a recipe for parsley-walnut pesto, but of course when I went looking for it I could no longer find it. I did find two other parsley pesto recipes, one a parsley-pecan pesto that contained equal parts parsley and basil as the herb base and another with simply parsley, oil, garlic and some salt. I started by soaking two bunches of parsley in a big bowl of water since they were looking a little wilted. Then I shook them off, removed the stems and dried them in my salad spinner. Since I had 2 cups of packed parsley and a meager amount of basil I went ahead and started making the second recipe, but once it was done it tasted just okay, like it was missing something so I went ahead and added a handful of pecans and that seemed to help.
Parsley Pesto based on the recipe in How to Cook Everything Vegetarian by Mark Bittman
- 2 c packed parsley leaves
- 1/2 cup olive oil
- 1 smooshed clove garlic
- pinch salt
- 1/2 c pecans
Whirl everything together in a food processor until smooth. You might need to scrap down the sides a couple times.