This isn't a traditional pesto recipe and you could probably leave out the walnuts if you wanted. This was in a alternative health magazine in an article about walnuts being a heart healthy food.

1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh parsley sprigs, preferably Italian flat-leaf
1/2 cup grated Parmesan cheese, regular or soy
1/4 cup walnut pieces
1 tsp minced garlic
2 Tbs olive oil
2 Tbs low-sodium broth or water

In the work bowl of a food processor fitted with a metal blade, combine basil, parsley, Parmesan, walnuts and garlic. Cover and process until a paste forms, scraping sides as necessary. With machine running, gradually add oil and broth. Process until smooth. Serve immediately with pasta, spaghetti squash or crackers, or cover and refrigerate. Makes 3/4 cup; serves 12. I've seen pesto frozen in those small, flat containers like the smallest size you get at a deli or the ones dip comes in from the store. Enjoy!!

-- Bren (wayoutfarm@skybest.com), June 07, 2002

Answers

Hey.... you're making me hungry! :-)

Thanks for the recipe!

-- Cheryl in KS (klingonbunny@planetkc.com), June 07, 2002.

Any time, Cheryl!

-- Bren (wayoutfarm@skybest.com), June 07, 2002.

Yum! Thanks Bren for posting the recipe. I like the idea of using parsley in it. Gives me a different option on using the parsley.

I put some parsley on a baked potato the other night, along with some chives, and it was so good. I'd never grown any and now I'm figuring out what I was missing. Thanks much Miss Bren!

-- Annie (mistletoe6@earthlink.net), June 08, 2002.