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).

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Jessica Story
Jessica Storyabout a year ago

Sounds yummie!

Dale O.

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

JL A.1 years ago


rula khoury
rula khoury2 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

Marcel Elschot
Marcel Elschot2 years ago

Thanks for sharing

Natalie S.
Natalie S.2 years ago

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!

Ligita Z.
Ligita Z.2 years ago

i would love to try make it my own

Tonya E.
Tonya E.2 years ago


Penny C.
Penny C.2 years ago

Thank you.

Ana R2 years ago

Like it!:)) Thank you for sharing.