Walnut and parsley pesto

Name: Walnut and parsley pesto
Total time: 20 min
Yield: ± 250 ml (enough for 4 portions of pasta)
Ingredients: 100 g shelled walnuts, preferably dried for a few weeks; 1 large bunch flat-leaf parsley (± 40 g); 1 clove of garlic; 50 g grated Parmesan or mature cheese; 100 ml olive oil; juice of ½ lemon; salt and pepper

Updated on 9 October 2026

Makes: ± 250 ml (enough for 4 portions of pasta)
Time: 20 min
From: Walnut

Ingredients

100 g shelled walnuts, preferably dried for a few weeks
1 large bunch flat-leaf parsley (± 40 g)
1 clove of garlic
50 g grated Parmesan or mature cheese
100 ml olive oil
juice of ½ lemon
salt and pepper

Method

Crack the walnuts and take out the kernels. Throw away any that are dark, mouldy or smell bitter.
Toast the kernels for 5 minutes in a dry frying pan for a rounder flavour. Leave them to cool.
Pick the parsley leaves, rinse them and drain them well.
Blitz the walnuts with the garlic and cheese to a coarse crumb.
Add the parsley and blitz again. Pour in the olive oil in a thin stream while blitzing.
Season the pesto with lemon juice, salt and pepper.
Toss with 400 g cooked pasta and a splash of the cooking water.

Storing: 4–5 days in the fridge in a clean jar, covered with a film of oil. You can also freeze the pesto in portions (3 months). Do not keep it at room temperature: garlic in oil is not safe there. Contains nuts: take care with a nut allergy.