Parsley Pesto with Walnuts Pasta: Vegan Recipe

This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the usual basil for a garlicky, rich, and delicious pasta topping that will tide you over beautifully until the basil pops up in your garden or farmerís market.

Using a food processor makes it one of the quickest and easiest pasta delights ever.

1/2 cup chopped walnuts, toasted (see Hint)
1/4 cup extra-virgin olive oil
1 cup packed fresh flat-leaf (Italian) parsley
1/4 cup vegetable broth
6 cloves garlic, peeled
1 tablespoon plain unseasoned bread crumbs
1/2 teaspoon coarse salt, or to taste
16 ounces spaghettini or other thin pasta

1. In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.

2. Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.

3. Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.

Serves 6.

Inspired by The Mediterranean Vegan Kitchen, by Donna Klein (HP Books, 2001).

40 comments

W. C
W. C16 days ago

Thank you.

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Jetana A
Jetana A2 months ago

A friend of mine makes his pesto half basil, half parsley. I like the idea of parsley alone, for a clean fresh flavor! But I do like the cheese that's a traditional ingredient....

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William C.
William Cabout a year ago

Thanks.

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Jeanne Rogers
Jeanne Rogersabout a year ago

A new pesto recipe! I love the stuff and always try using different greens and combinations of greens. TYFS.

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Carole R.
Carole Rabout a year ago

Thanks for the recipe.

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Jessica Story
Jessica Story2 years ago

Sounds yummie!

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Dale O.

Parsley pesto is certainly delightful, especially with the addition of walnuts. Looks good.

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JL A.
JL A3 years ago

yumE

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rula khoury
rula khoury4 years ago

I've tried this before but with minor change. I did not include vegetable broth or bread crumbs but instead added some olive oil and lemon juice.
I'll definitely give your recipe a go :D

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Marcel Elschot
Marcel Elschot4 years ago

Thanks for sharing

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