Parsley pesto: tasty and rich in vitamins! Long shelf life / Quick recipe

The parsley and walnut pesto is perfect for fall / winter! It keeps for a long time, since Parmesan will be used at the last moment. A quick and delicious recipe. Serve in pasta or over grilled / roasted meat, over rice or mashed potatoes. I like it that way but if you want it a little more liquid, just add olive oil. Good tasting !


Ingredients :
60 g parsley (About 3 cups)
100 g of walnuts (they replace pine nuts) – 1 cup
2 cloves garlic
80 ml olive oil (1/3 cup)
1 pinch of salt
Parmesan (when you use pesto)

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