Parsley Pesto with Walnuts Pasta: Vegan Recipe

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Parsley Pesto with Walnuts Pasta: Vegan Recipe

posted by Annie B. Bond Jan 26, 2002 12:41 am

filed under: Food & Recipes, Entrees

Parsley Pesto with Walnuts Pasta: Vegan Recipe

2 comments

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

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 farmer’s 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.

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Go to the Source

The Mediterranean Vegan Cookbook

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

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Nell d. says
May 12, 2009 5:59 PM

WOW! Annie! The Parsley and Walnut Pestso sounds SO good. Could anything be anymore healthier than this one!This recipie sounds like its going to be right on my list of favorite pasta. I have a magic bullet appliance which will bring everything together quickly. What a wonderful way to get the incredible goodness in parsley in a good quantity. The walnuts are a great omega oil boost and together will taste great! thankyou!

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Amalthea Lalaith says
Jan 9, 2009 9:53 AM

This sounds so good. Thanks for posting vegan recipes. :)
I am going to bookmark this for when I have all the ingredients on hand.

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