Parsley-walnut-almonds-pecan nuts pesto/dip
A traditional winter pesto made from parsley and mixed nuts instead of basil and pine nuts.
It’s just as green, garlicky, cheesy, and nutty
You can serve them with some cut up fresh veggies, crackers, pita bread, pancakes or really, whatever comes to mind. The pesto is also delicious as a pasta sauce or for as a garnish on minestrone or vegetable soups. You can substitute basil for the parsley and pine nuts for the mixed toasted nuts in the recipe below for a traditional basil pesto, or try using artichokes and walnuts, peppers and cashews…get creative!
Nuts are a tasty snack packed with nutrition. They’re good for your health as long as they’re not candy-coated, fried in oil or covered with salt. They’re available raw and roasted, but is one better than the other? Either way, nuts average about 185 calories per ounce
Preparation time-10 minutes
- Roughly chopped toasted nuts-1cup (walnuts, pecan nuts and almonds)
- Low fat grated cheese-1/4cup
- Garlic cloves-2
- Salt- to taste
- Olive oil- 2tbsp (include more if desired)
- Lemon juice-1-2tbsp
- Place parsley, toasted nuts, cheese, garlic, salt in a food processor/blender and pulse into medium fine texture.
- Then add olive oil, lemon juice and pulse again until combines.
- Serve over pasta, as a dip with crackers or breadsticks or as a garnish to vegetables or cream-based soups.
- Any combo of nuts can be sued as a variation.