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Parsley Pesto with Walnuts Pasta: Vegan Recipe

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.

Read more: Food, All recipes, Entrees

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

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Mediterranean Vegan Cookbook

Meat-free, egg-free, dairy-free dishes from the healthiest region under the sun.buy now

35 comments

+ add your own
12:36PM PDT on Oct 8, 2014

Sounds yummie!

8:12PM PDT on Mar 10, 2014

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

12:18PM PST on Feb 2, 2014

yumE

11:39AM PDT on Apr 20, 2013

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

1:28AM PDT on Mar 26, 2013

Thanks for sharing

11:23AM PDT on Mar 18, 2013

Sounds like a tasty alternative to basil pesto, with the added benefit that parsley is more easily available all year round. Thanks for the post!

10:31AM PST on Mar 8, 2013

i would love to try make it my own

6:19PM PST on Mar 6, 2013

Yum!!

1:34PM PST on Feb 18, 2013

Thank you.

4:49AM PST on Feb 18, 2013

Like it!:)) Thank you for sharing.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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