Move over, basil! This walnut parsley pesto is a fresh change. Using roasted walnuts and sharp cheddar cheese, this recipe delivers a hearty, savory flavor that’s a refreshing change from the traditional. The recipe comes together in only 22 minutes, making it an easy, flavorful, and family-approved sauce for any occasion.
Why You'll Love This "English" Pesto
- A Unique Twist: Inspired by Prue Leith, this "English Pesto" swaps basil and parmesan for fresh parsley and sharp cheddar.
- Budget-Friendly: Walnuts and cheddar are much more affordable than pine nuts and Parmigiano Reggiano.
- Versatile: The sharp cheddar flavor makes this incredible on a burger, a turkey sandwich, or tossed with roasted potatoes.
What You Will Need:
- 8 ounces of shredded or cubed cheddar
- 1 cup of roasted walnuts
- 2 cloves of diced garlic
- 1 cup of Italian parsley. Leaves and stems chopped.
- ½ teaspoon of sea salt
- ¼ cup of olive oil
The Cheddar Choice
I used a new york sharp cheddar cheese with this pesto recipe. New York cheddar has a bolder taste and I thought that would help the cheddar flavor not get lost. There are cheddar blends out there but a true cheddar taste would be a good choice. The cheddar taste is bold and delicious! If you purchase cheddar cheese that is already shredded, a celulose is added so the cheese will not stick together. I find it better to take the extra time to shred the cheese yourself.
The Rest of the Ingredients for the Pesto
The walnuts are best when roasted. Roasting only takes 5-7 minutes in the oven. The flavor that is added with roasting the walnuts is very pleasant. The parsley can be added stem and all into the food processor. One bit of advice is to cut the stem to a fine dice and just roughly chop the leaves. Oh, the garlic. My wife, Gayle, and I have different opinions on whether to use one garlic clove or two. I will leave that up to you. We made ours with two cloves which was Gayle's choice. Lastly, just use a good olive oil to bring the walnut parsley pesto together. Olive oil is what I used but try out other oils. Grapeseed or avocado oils would work out fine.
Serving
Pesto works great a dip, a spread on a sandwich, or with pasta. My suggestion would be to experiment with different cheeses, nuts, and greens. There are many combinations when it comes to making pesto. Make it your own!
Try my basil pistachio pesto for another twist on traditional pesto.
FAQ's:
Yes, you can. While this recipe uses cheddar cheese for a unique, bold flavor, you can substitute it with other hard cheeses like Pecorino Romano or even Parmesan.
No, but roasting the walnuts brings out a deeper, more pleasant flavor. If you're short on time, you can use raw walnuts, but the flavor may not be as rich.
You can store the pesto in an airtight container in the refrigerator for up to a week. To help it last longer, you can pour a thin layer of olive oil over the top before sealing.
This pesto is great with pasta, as a dip for vegetables or crackers, spread on a sandwich or toast, or as a sauce for chicken or fish.
Parsley offers a fresher, less overpowering flavor than basil. This recipe was inspired by Prue Leith, who referred to this version as an "English pesto," and the parsley pairs nicely with the cheddar cheese.
Recipe
Cheddar & Walnut Parsley Pesto (Easy English Pesto)
Ingredients
- 8 ounces shredded or cubed cheddar
- 1 cup roasted walnuts
- 2 cloves diced garlic
- 1 cup italian parsley add stems too.
- ½ teaspoon sea salt
- ¼ cup olive oil see notes
Method
- Roast the walnuts on a parchment lined baking sheet at 350 degrees F for 5-7 minutes.
- Add cheese, garlic, parsley, walnuts, and sea salt to the food processor and blend into a thick paste.
- In a steady stream, pour the olive oil in while the processor is running. Process until the desired thickness is achieved.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Key Takeaways
- This walnut parsley pesto offers a hearty flavor with roasted walnuts and sharp cheddar cheese in just 22 minutes.
- Use fresh ingredients: roasted walnuts, garlic, Italian parsley, and quality olive oil to enhance flavor.
- Experiment with different cheeses and nuts; substitute cheddar with hard cheeses like Pecorino Romano or Parmesan.
- Store pesto in an airtight container in the fridge for up to a week; cover with olive oil for longer freshness.
- Enjoy walnut parsley pesto as a dip, sandwich spread, or pasta sauce for versatile meal options.
Leave a Reply
You must be logged in to post a comment.